Rollitos de Pollo con Jamón; I mean, c’mon—what’s not to love? It’s that weeknight dinner that lands somewhere between wow-that-was-easy and did-I-just-make-a-five-star-restaurant-dish? You know what I’m talking about? You’re sick of the same-old chicken, but your family’s not (let’s be honest) changing their taste buds anytime soon. So you want something easy, cheesy, and—yep—crowd-pleasing. Trust me, these savory chicken roll-ups with ham never last long at my table. Kids gobble them. Adults are all “ooh, save me another.” Okay, let’s get you that recipe.
Cmo hacer Rollitos de pollo con jamn y queso
Alright, so you wanna master these chicken roll-ups? Not rocket science, I promise—but there are a couple of little tricks. First off: grab thin chicken breasts. If you can, ask the butcher to butterfly them or give ’em a quick pounding yourself (absolutely therapeutic after a crummy day).
You’ll want good-quality ham—nothing too watery. Lay a slice of ham on the chicken, then slide in a slice of your favorite cheese (Swiss, mozzarella, or, when I’m feeling extra, smoked gouda). Roll it up like a summer sleeping bag, tuck in the edges so cheese doesn’t escape, then secure with a toothpick. Honestly, it might look wonky—mine usually do! That’s the charm.
Some people dip ’em in flour, egg, and breadcrumbs before hitting the oven or skillet. But plain works too, especially if you’re in a hurry or just out of breadcrumbs (been there). Do what works for you. Pro tip: a splash of olive oil on top helps them crisp up.
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 4 thin-sliced |
| Sliced ham | 4 pieces |
| Cheese (your choice) | 4 slices |
| Bread crumbs (optional) | 1 cup |
Consejos para cocinar Rollitos de pollo con jamn y queso
Okay, so here’s where I usually mess up—don’t let that stop you! Chicken roll-ups with ham are forgiving. But, a few handy tidbits:
Try not to overstuff the chicken with cheese. (Disaster. Cheese explosion city.) Keep an eye on oven time. Seriously—dry chicken is a tragic waste. For best results, baste with a little melted butter halfway through cooking. If you want a crispy crust, a quick pan fry before baking does wonders.
No special gear here. I use a basic baking dish. And… a tip from my abuela: sprinkle a pinch of paprika or herbs on top. It looks fancier than it feels, and folks eat with their eyes first, right? If you mess up? Eh, still tastes awesome.
Recetas populares de ‘rollitos de pollo con jamn y queso’
I’ve tried a dozen ways to riff on this classic. Some weekends I’ll change up the cheese, other times I’ll wrap the rolls in bacon. (Sorry, not sorry—it’s good!) Spanish-style rollitos often come with a punchy tomato sauce. Sometimes, a dusting of parmesan before baking brings it all together.
If you’re feeling adventurous, add a slather of Dijon mustard under the ham, or swap in roasted peppers. I even tasted one version with chopped spinach and Cajun spices. Not authentic, maybe, but mighty tasty. Don’t be afraid to play! You never know when lightning will strike in your kitchen.
Rollitos de pechugas de pollo rellenas de jamn y queso crema
Let’s talk indulgence. The moment you add cream cheese to your chicken roll-ups with ham and cheese, it’s something else. Not going to lie, the first time I tried this combo? I just about did a little happy dance in the kitchen. Cream cheese makes the filling rich—almost melt-in-your-mouth creamy.
Spread a thin layer of cream cheese on your chicken before adding the ham and cheese. (Chive-flavored cream cheese is next-level.) Roll ’em up like before. You don’t need a ton—just enough to give it that tangy kick. Bake as usual. Tastebuds = blown away.
Rollitos de pollo al horno
Now, I know—sometimes you don’t want to deal with spatters and frying pans. Good news! Baking is easy, convenient, and less messy. Hit your oven to 375°F (190°C); put the rollitos de pollo con jamón in a lightly greased baking pan. Cover with foil for the first 15 minutes so the chicken doesn’t dry up.
Want that snazzy golden color? Uncover for the last ten minutes. Sometimes, I toss a handful of shredded mozzarella on top, just because. (Don’t tell anyone, but my kids claim oven-baked is their favorite version. I’m not arguing.)
Serving Suggestions
- Make extra—you’ll want leftovers for lunch.
- Serve with buttery mashed potatoes or a simple green salad.
- Drizzle pan juices over the roll-ups for extra flavor.
Common Questions
Q: What’s the best way to keep the cheese from leaking out?
Honestly? Don’t overstuff, and tuck the ends of the roll-ups tight. Toothpicks help (but don’t forget to pull them out before eating!).
Q: Can I prep these ahead of time?
Absolutely. I roll ’em up the night before, cover with foil, and bake the next day. They even freeze well for future you.
Q: Do I need to use a specific cheese?
Nope! Whatever melts nicely and makes you smile works. Swiss, mozzarella, Provolone—even cheddar is good if you like a sharp note.
Q: What cut of chicken works best?
Thin chicken breasts work best—they’re easy to roll. If you only have thick ones, just pound them out, gently.
Q: Is there a quick sauce for drizzling?
Yes! A dollop of store-bought honey mustard or even a fast pan gravy amps things up, trust me.
Give These Savory Chicken Roll-Ups a Spin!
There you have it—my favorite way to make savory chicken roll-ups with ham. They’re a sure-fire hit at parties, lazy dinners, you name it. If you want to take it further, there’s a fun demo at Rollitos de Pollo. Siempre Me Piden La Receta – YouTube, and also check out this quick guide: ROLLITOS DE POLLO con jamón y queso (flamenquines). So, roll up those sleeves—literally—and give these a whirl. Don’t worry about making them perfect; the only mistake is not making enough.
Print
Rollitos de Pollo con Jamón y Queso
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
Savory chicken roll-ups filled with ham and cheese, baked to perfection.
Ingredients
- 4 thin-sliced chicken breasts
- 4 slices of ham
- 4 slices of cheese (your choice)
- 1 cup of breadcrumbs (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Lay a slice of ham on the chicken breast, followed by a slice of cheese.
- Roll the chicken tightly, tucking in the edges, and secure with a toothpick.
- If desired, dip the roll-ups in flour, egg, and breadcrumbs.
- Place the roll-ups in a lightly greased baking pan and cover with foil for the first 15 minutes.
- Uncover and bake for an additional 10 minutes to achieve a golden color.
- Drizzle with olive oil before baking for extra crispiness.
Notes
To prevent cheese from leaking, avoid overstuffing the chicken and tuck the ends tight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken roll-ups, ham and cheese, easy dinner, baked chicken, savory rolls