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Rolled Chicken Breasts with Poblano Chiles and Goat Cheese |
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Serves: 4 Print this Recipe(Relleno de Pechugas con Chile Poblano y Queso de Chiva) Category: Other Fried, Grilled, and Baked Chicken Dishes My husband and I had breakfast one morning with Chef Ricardo Muñoz of Mexico City, a historian of Mexican cuisine, but also innovative in his cooking. Ricardo described this stuffed chicken breast dish and suggested that I try it. I did and I loved the delicious intermingling of flavors. Goat cheese is made as a cottage industry in Mexico and it pairs well with poblano chiles and chicken. I like to serve the chicken rolls on a bed of Rice with Pine Nuts (see Beans, Rice, and Pasta). Pineapple Salsa (see Salsas, Sauces, and Condiments) is also good with the chicken. 2 large poblano chiles 4 boneless skinless chicken breast halves 1/4 teaspoon salt, or to taste 4 tablespoons soft goat cheese, such as montrachet or California chevre 2 teaspoons drained capers, chopped 1 large egg white, well beaten 1/2 cup dry bread crumbs 3 tablespoons olive oil or vegetable oil 1. Roast the chiles over a direct flame until charred all over, or place on a baking sheet and roast under a broiler, turning, until charred on all sides, about 5 minutes. Put the roasted chiles in a plastic or paper bag and steam 8 to 10 minutes. Peel the chiles. Cut the chiles in equal halves, from stem end to the tip. Discard the stems and seeds. There should be 4 equal pieces. Rinse and pat dry with paper towels. Set aside. 2. Trim the chicken of any visible fat. Place the breasts between two sheets of plastic wrap and pound with the flat side of a meat mallet or a rolling pin to an even 1/8-inch thickness. Sprinkle with salt. Set aside. 3. In a small bowl, work together the goat cheese and capers. Lay out the flattened chicken breasts, smooth side down, and spread the goat cheese equally on each breast, to within 1/2 inch of the edge. Put 1 piece of reserved roasted chile on the cheese. Fold in the ragged edges and roll the breasts into cylinders. Secure with toothpicks. Brush the rolls all over with the beaten egg white and roll in the crumbs. Put the rolls on a plate and refrigerate about 30 minutes. 4. Preheat the oven to 400°. Line a baking sheet with foil. Heat the oil in a large nonstick skillet over medium-high heat and brown the rolls, turning, 3 to 4 minutes. Place the rolls, seam side down, on a baking sheet. Bake 15 to 20 minutes or until the rolls are crisp on the outside and the meat is white throughout. To serve, cut each roll crosswise into 4 rounds. Overlap the slices on serving plates to show the filling. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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