Cachopo de Pollo Relleno (Stuffed Chicken Cachopo)

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 8 slices of ham 8 slices of ham
• 8 slices of cheese (such as Manchego or Gouda) 8 slices of cheese (such as Manchego or Gouda)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 3 eggs, beaten 3 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Lay the chicken breasts flat on a cutting board and gently pound them to an even thickness.
2. 2.
   Season the chicken breasts with salt and pepper on both sides.
3. 3.
   Place 2 slices of ham and 2 slices of cheese on one half of each chicken breast.
4. 4.
   Fold the other half of the chicken breast over the filling to create a sandwich.
5. 5.
   Secure the edges of the chicken breasts with toothpicks.
6. 6.
   Dredge each chicken cachopo in flour, shaking off any excess.
7. 7.
   Dip the cachopos into the beaten eggs, allowing any excess to drip off.
8. 8.
   Coat the cachopos in breadcrumbs, pressing gently to adhere.
9. 9.
   Heat vegetable oil in a large skillet over medium heat.
10. 10.
    Fry the cachopos for about 4-5 minutes on each side, or until golden brown and cooked through.
11. 11.
    Remove the cachopos from the skillet and drain on a paper towel-lined plate.
12. 12.
    Remove the toothpicks before serving.
13. 13.
    Slice the cachopos into thick pieces and serve hot.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts gently and evenly to ensure they cook evenly and remain tender.
• Ham — Opt for high-quality ham with a smoky flavor to enhance the taste of the cachopo.
• Cheese — Choose a cheese that melts well, such as Manchego or Gouda, to achieve a gooey filling.

Tips & Tricks

• To ensure the cachopos stay sealed during frying, secure them with toothpicks at regular intervals.
• For a crispier coating, double coat the cachopos by dipping them in the beaten eggs and breadcrumbs twice.
• Serve the cachopos with a squeeze of lemon juice for a refreshing tang.

Serving advice

Serve the sliced cachopos on a platter, garnished with fresh herbs like parsley or cilantro. Accompany them with a side of crispy fries or a refreshing green salad.

Presentation advice

Arrange the cachopos on individual plates, leaning them against each other to create an appealing visual display. Drizzle a bit of olive oil over the top and sprinkle with chopped fresh herbs for an added touch of elegance.