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Chicken Hamonado Rolls Recipe - tender stuffed chicken slices with hotdog, ham, and cheese in a sweet pineapple glaze.

Chicken Hamonado Rolls

Tender chicken breast rolls stuffed with ham, hotdogs and cheese, seared and simmered in a sweet and savory pineapple-soy sauce. A delicious Filipino-inspired dish perfect for family meals and special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
MARINATING TIME 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 420 kcal

Equipment

  • Meat mallet
  • Cling wrap
  • Kitchen twine
  • Mixing bowl
  • Large frying pan with lid
  • Tongs
  • Cutting board
  • Sharp knife
  • Meat thermometer

Ingredients
  

For the Chicken Rolls:

  • 1 kilo boneless chicken breast
  • 6 slices ham
  • 6 pieces regular hotdogs
  • Cheese strips as needed
  • Salt and black pepper to taste
  • Cooking oil for searing

For the Marinade and Sauce:

  • 2 cups unsweetened pineapple juice
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 medium onion minced
  • 4 cloves garlic minced
  • 2 tablespoons sugar or to taste
  • Black pepper to taste
  • Pineapple rings optional
  • Cooking oil as needed

Instructions
 

  • Slice the chicken breasts horizontally to make thinner pieces. Place between sheets of cling wrap and gently pound until evenly thin. Season with salt and pepper.
  • Place one ham slice at the center of each chicken piece. Add one hotdog and cheese strips.
  • Roll the chicken tightly around the filling to form a log. Secure each roll with kitchen twine.
  • In a large bowl, combine pineapple juice, soy sauce, and black pepper. Add the chicken rolls and marinate in the refrigerator for at least 1 hour.
  • Remove the chicken rolls from the marinade. Reserve the marinade for the sauce.
  • Heat oil in a pan over medium heat. Sear the chicken rolls on all sides until browned. Transfer to a plate.
  • In the same pan, sauté onion and garlic until fragrant. Pour in the reserved marinade, then add oyster sauce and sugar. Bring to a full boil and cook thoroughly.
  • Return the seared chicken rolls to the pan. Cover and simmer over low to medium-low heat, turning and basting occasionally until fully cooked. The chicken should reach an internal temperature of 165°F (74°C).
  • Remove the cooked chicken rolls and set aside. Add pineapple rings to the sauce and simmer for 1–2 minutes.
  • Leave some sauce in the pan and return the chicken rolls. Cook for another 1–2 minutes until the sauce thickens and coats the rolls.
  • Transfer the rolls to a cutting board and rest for 5 minutes. Remove the kitchen twine and slice into serving pieces.
  • Arrange the pineapple rings and chicken slices on a serving platter. Pour the remaining sauce over the rolls and serve warm.

Notes

  • Pound the chicken evenly so it rolls easily and cooks consistently.
  • Avoid overfilling to prevent the cheese and hotdogs from escaping.
  • Secure the rolls tightly with kitchen twine before searing.
  • Use unsweetened pineapple juice to control the sweetness of the sauce.
  • Oyster sauce is optional and can be omitted.
  • Adjust the sugar according to your preferred sweetness.
  • Always cook chicken to an internal temperature of 165°F (74°C).
  • Let the rolls rest before slicing for cleaner pieces.
  • Refrigerate leftovers in an airtight container for 3–4 days. Reheat thoroughly before serving.
  • Serve with steamed rice and extra pineapple sauce.

Nutrition

Calories: 420kcalCarbohydrates: 22gProtein: 43gFat: 17gSaturated Fat: 6gCholesterol: 135mgFiber: 1gSugar: 15g
Keyword Chicken Breast Rolls, Chicken Hamonado Recipe, Chicken Hamonado Rolls, Chicken with Pineapple Sauce, Filipino chicken recipe, Stuffed Chicken Rolls, Sweet and Savory Chicken
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