Cecilia Tupac
jun 19
If you love rich and creamy dishes, you'll adore Pollo Enrollado: a delicious chicken dish filled with ham and cheese, and covered in a creamy mushroom sauce.
This extremely flavourful dish features a variety of textures and tastes, making it the perfect meal for a family gathering or special occasion.
Known as "Cordon Bleu" in many parts of the world, this dish is commonly referred to as "Pollo Enrollado" in Latin America. A traditional Cordon Bleu consists of pounded chicken breast layered with ham and cheese, rolled into a log shape, and baked in the oven.
To add a creamy and flavorful finish, we are going to prepare a delicious mushroom sauce, or "Salsa de Champiñones," similar to the sauce found in a classic stroganoff.
To make this delicious Pollo Enrollado, follow the steps below:
Flatten the Chicken Breast: Place each chicken breast between two pieces of cling film and use a mallet to gently pound the chicken until it is about 1/4 inch thick.
Season: Season the chicken breast with salt and pepper.
Add the Filling: Place the ham and cheese, ensuring that it covers the entire chicken breast evenly.
Roll the Chicken Breast: Carefully roll the chicken breast into a log shape. Use string to ensure that the filling is secured tightly.
Brown the Chicken: Fry the chicken in a pan for 2-3 minutes on each side until browned.
Finish in the Oven: Place the chicken on a tray and cook in the oven until done.
For the mushroom sauce, follow the steps below:
Chop Ingredients: Chop Mushrooms and onions.
Make the Sauce: In a pan, fry the onions for 6-7 minutes, then add garlic paste and mushrooms. Next, add white wine and cook for 2-3 minutes before seasoning with salt, pepper, and oregano.
Finish the Mushroom Sauce: Add double cream and a little bit of cornflour to thicken the sauce. Once the sauce has the desired consistency, serve it over the Pollo Enrollado.
For a visual guide for this recipe, watch the video below:
Chicken:
1 chicken breast
Garlic paste to taste
2-3 slices of mozzarella cheese
2-3 slices of ham
Salt and pepper to taste
Mushroom Sauce:
300 gr of mushrooms
150 ml of double cream
30 ml of white wine
1 teaspoon of garlic paste
1 medium onion
1 tablespoon of olive oil or butter
100 ml of chicken (or vegetable) stock
50 ml of double cream with 2 teaspoons of cornflour (to thicken the sauce)
Salt, pepper, oregano to taste