Pamplona de Pollo Chicken Roll with Ham, Cheese, Red Pepper and Prunes

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Butterflied chicken rolled around ham, cheese, roasted red pepper, green olives and prunes, tied with twine and grilled over the parrilla. This is a chicken dish. This Uruguayan-inspired beef recipe, ready in about 85 minutes, pairs thinly sliced ham, mozzarella or provolone, sliced, roasted red peppers, in strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 55 min Serves 6 Uruguayan cuisine 540 cal/serving

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Ingredients

2 1/2 lb boneless skinless chicken breasts and thighs, butterflied
6 oz thinly sliced ham
6 oz mozzarella or provolone, sliced
1 cup roasted red peppers, in strips
1/2 cup pitted prunes, halved
1/3 cup green olives, sliced
8 bacon strips
2 garlic cloves, minced
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp black pepper
as needed aluminum foil and kitchen twine

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Instructions

Step 1: Pound the chicken to an even 1/2-inch thickness and season it with the garlic, oregano, salt and pepper.
Step 2: Lay the pieces on foil, overlapping them to make one rectangle.
Step 3: Layer the ham, cheese, red peppers, prunes and olives over the chicken.
Step 4: Roll it up tightly, wrap with the bacon strips, and tie with twine. Wrap the roll in foil.
Step 5: Grill over medium coals, or roast at 375°F, for 40 minutes, turning occasionally.
Step 6: Remove the foil and grill another 10–15 minutes to brown the outside, until the center reaches 165°F.
Step 7: Rest 10 minutes, then slice into rounds.