Pollastre Recipe
Pollastre is a Spanish dish featuring chicken breasts stuffed with Serrano ham and Manchego cheese. This version is known for its flavorful filling and a deliciously creamy paprika-infused mashed potato side, typical of Spanish cuisine. Here's how to make it at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
Prepare the Potato Puree
Peel and chop the potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot, add smoked paprika, salt, and black pepper. Mash until smooth and creamy, adding olive oil if needed for consistency.
Prepare the Chicken
Preheat your oven to 200°C (400°F). Take the chicken breasts and season with salt and black pepper. Place a slice of serrano ham and a slice of manchego cheese on each breast. Fold the chicken over to enclose the filling.
Bread the Chicken
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each stuffed chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.
Serve
On a plate, spread a generous portion of the smoked paprika potato puree. Place the cooked chicken on top and drizzle with spiced bell pepper jam. Enjoy your POLLASTRE!