Bocado de la Reina - Spanish Stuffed Chicken Rolls

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 100g (3.5 oz) cooked ham, thinly sliced 100g (3.5 oz) cooked ham, thinly sliced
• 100g (3.5 oz) cheese, such as Manchego or Gouda, grated 100g (3.5 oz) cheese, such as Manchego or Gouda, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup spinach leaves 1 cup spinach leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 5g (2g sugars)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the chicken breasts flat on a cutting board and season with salt, pepper, paprika, and dried oregano.
3. 3.
   Layer each chicken breast with ham, cheese, bell peppers, spinach, and minced garlic.
4. 4.
   Roll up the chicken breasts tightly and secure with toothpicks.
5. 5.
   Heat olive oil in a large skillet over medium heat. Sear the chicken rolls on all sides until golden brown.
6. 6.
   Transfer the seared chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
7. 7.
   Remove the toothpicks and slice the chicken rolls into rounds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts slightly to ensure even thickness for easier rolling.
• Bell peppers — Remove the seeds and white pith before slicing to avoid bitterness.
• Spinach — If using fresh spinach, blanch it briefly in boiling water and then squeeze out excess moisture before adding it to the filling.

Tips & Tricks

• To add a smoky flavor, grill the chicken rolls instead of baking them.
• Experiment with different fillings such as sun-dried tomatoes, olives, or mushrooms for a unique twist.
• Serve the Bocado de la Reina with a side of Spanish rice or a fresh green salad for a complete meal.
• If toothpicks are not available, use kitchen twine to secure the chicken rolls.
• Make extra chicken rolls and freeze them for a quick and delicious meal option.

Serving advice

Serve the Bocado de la Reina as a main course, accompanied by a side dish and a fresh salad. Garnish with fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

Arrange the sliced chicken rolls on a platter, overlapping them slightly to create an appealing visual display. Drizzle with a light sauce or sprinkle with grated cheese for an elegant finishing touch.