A delightful chicken dish featuring a tropical pineapple glaze and a savory filling, perfect for a family dinner.
Cook the brown rice according to the package instructions.
Using a rice cooker can simplify this step and ensure perfectly cooked rice.
Preheat your oven to 400°F (200°C).
Always preheat the oven to ensure even cooking.
Butterfly the chicken breasts using a sharp knife, then place them in a zip plastic bag with a little water and pound them flat using a meat mallet.
Pounding the chicken ensures even thickness for uniform cooking.
Lay out the flattened chicken breasts, place a slice of ham on each, and roll them up, securing with toothpicks.
Ensure the rolls are tightly secured to prevent unrolling during cooking.
Season the chicken rolls with salt and pepper, then coat them in flour.
Lightly shake off excess flour to avoid clumping.
Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Sear the chicken rolls until golden brown on all sides, about 8 minutes.
Searing locks in the juices and adds a flavorful crust.
Transfer the skillet to the oven and bake the chicken rolls for 8 minutes, or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
In a medium skillet, heat the remaining olive oil and sauté the chopped onion and pineapple until the onion softens.
Stir frequently to prevent sticking and ensure even cooking.
Add the brown sugar, soy sauce, cider vinegar, and tomato paste to the skillet. Simmer until the mixture thickens slightly.
Adjust the sweetness or tanginess by adding more sugar or vinegar to taste.
Slice the chicken rolls diagonally and serve over the cooked brown rice, drizzling with the pineapple glaze.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
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