Rolled chicken matambre is a savory, economical and very attractive recipe, ideal for serving in slices.
It has a layer of well-seasoned chicken, a colorful filling with egg, carrot, bell pepper and herbs, and is perfect for serving on a platter.
Ingredients
1 large chicken flank steak or 2 butterflied chicken breasts,
3 hard-boiled eggs,
1 large carrot
, 1/2 red bell pepper,
2 tbsp chopped parsley,
1 minced garlic clove,
50g grated cheese
, 1 tsp mustard (optional),
1 tsp paprika,
1 tsp oregano,
salt and pepper to taste,
2 tbsp oil,
kitchen twine or cooking-safe plastic wrap
Preparation
If you’re using chicken breasts, open each one like a book and gently pound them with a kitchen mallet to make them more even.
If you use chicken matambre, spread it out on the counter with the smoothest part facing down.
Season the meat with salt, pepper, paprika, oregano, chopped garlic, and parsley.
If you want to add more flavor, spread a little mustard on it.
Grate the carrot or cut it into thin sticks. Cut the red bell pepper in
to strips or small cubes.
I distributed the grated cheese, carrot, bell pepper and a little more parsley over the chicken.
Leave the edges free so you can close the roll properly.
Place the hard-boiled eggs, whole or cut in half, in a line near one end.
This helps them look good in the cut later.
Roll the chicken up tightly, starting from the side where the eggs are.
Adjust as you roll so that the filling is contained.
Tie the roll with kitchen twine, making several turns lengthwise so that it maintains its shape during cooking.
Place it in an oiled dish.
Brush the outside with a little oil and add a pinch more salt, pepper, and paprika.
Bake in a preheated oven at 180°C for 45 to 55 minutes, until the chicken is cooked and the surface is just golden brown.
Remove from the oven and let it rest for a few minutes before cutting.
This helps the slices come out neater and prevents the filling from falling apart.
Cut into medium-thick slices with a sharp knife and serve on a platter.
Tips and advice
To make the roulade look its best, it’s important to roll it firmly, but not so tightly that the filling spills out the sides.
If the chicken breasts are too thick in some areas, trim them before stuffing.
This ensures they cook more evenly and the roulade is more uniform.
The hard-boiled eggs can be left whole for a more attractive presentation, or halved if you prefer them to be more evenly distributed.
The carrot and bell pepper add color and texture.
You can also add lightly sautéed or well-drained spinach leaves.
Don’t overfill the roulade, as this makes it difficult to roll and it may open during cooking.
The grated cheese helps bind the filling and adds flavor without making it heavy.
For a more golden surface, you can increase the oven temperature for the last few minutes, making sure it doesn’t dry out.
Alternatively, you can wrap it in aluminum foil during the initial cooking time and unwrap it at the end to brown.
To cut neat slices, let the roulade rest for at least 10 minutes before using the knife.
It can be served with salad, baked potatoes, mashed potatoes, or sautéed vegetables.
This rolled chicken matambre is tasty, colorful and very attractive when sliced.
It’s a simple recipe, but with a special presentation for a complete homemade meal.