Easy Chicken Ham. As with ham, use as much cheese as can fit into a bundle that will fit inside the chicken breast pocket. Easy to Make Japanese Nikujaga Recipe. Torihamu is seasoned with salt and uses a cooking method to cook chicken into the shape of ham.
Cook and stir ham in hot bacon.
Get the recipe. © Australian Table.
These chicken roll ups — or chicken "supremes" in my neck of the woods — are such a quick and Pat chicken cutlets dry.
You can cook Easy Chicken Ham using 5 ingredients and 18 steps. Here is how you cook it.
Ingredients of Easy Chicken Ham
- Prepare 2 of Boneless chicken breast.
- It's 2 of heaping tablespoons Sugar (caster or light brown).
- You need 1 of suitable amount Coarsely ground black pepper.
- It's 2 of heaping teaspoons Salt.
- It's 2 of Bay leaves.
Cover each cutlet with a slice of ham and a slice of cheese, and roll tightly. Smoky ham adds flavor to this chicken casserole. Thin slices of ham are topped with chicken breast halves and an easy sour cream sauce. Add a breadcrumb topping for extra texture and flavor.
Easy Chicken Ham step by step
- I bought boneless chicken breasts on sale..
- Remove the skin from the chicken meat..
- Flatten the chicken breast as best you can by butterflying and spreading the thickest part of the breast..
- To each breast meat, add 1 heaping tablespoon of sugar. I used a mix of white and light brown sugars, as you can see by the color in the photo. I used 3 heaping teaspoons to make up the heaping tablespoon..
- Rub the sugar on both sides evenly..
- Sprinkle black pepper evenly over the chicken. This time, sprinkle uniformly on one side..
- Over each breast meat, sprinkle 1 heaping teaspoon of salt. Rub the meat to thoroughly spread the salt and pepper over both sides..
- Put small tears into the bay leaves and lay on the chicken. Place the chicken into an airtight bag (such as a ziplock)..
- Let the chicken rest in the refrigerator like this for 2 days..
- After 2 days have passed, remove the chicken from the bag and place in a bowl. Cover the chicken with water and let it sit for 1 hour. After one hour, the sugar should have dissolved and you should only feel the gritty ground pepper on the surface..
- After one hour, shape the ham. Pat dry the ham with a paper towel. With the pepper still attached, lay the chicken so the opposite sides face, creating a even thickness. With the bay leaves spread on top, wrap the chicken tightly like a piece of candy..
- Seal the ends with rubber bands..
- It should look like this..
- In a pot big enough to hold the wrapped chicken, add a good amount of water, and bring to a boil..
- Add the wrapped meat and wait for the boiling to resume..
- As soon as it starts boiling, turn off the heat and cover the pot with a lid..
- Let the pot sit with the lid on for 6-7 hours. Do not lift the lid or disturb the pot. When the water has cooled the Chicken Ham is finished. It will keep in the refrigerator for 7-10 days. Note: I ate it after 20 days and it was still delicious..
- The salt I used this time contains citrus peel, poppy seed, flax seed, and cayenne pepper. It is called "Uchina- shio chan." If you add other herbs to the ham, it will probably turn out good..
Chicken-Ham Lasagna. this link is to an external site that may or may not meet accessibility guidelines. These delicious Chicken Rolls with Feta Cheese are wrapped in Parma Ham and pan-fried till fragrant. Best part, they only require minimal ingredients, and are ready in just few easy steps. Follow one of my easy chicken breast recipes for a healthy, nutritious dinner or lunch ready in no time. This chicken and dumplings soup is super easy to make thanks to Pillsbury™ biscuit dough, but you can make it even easier!
