Rolled Chicken Breasts with Poblano Chiles and Goat Cheese
Relleno de Pechugas con Chile Poblano y Queso de ChivaMy 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. Pineapple Salsa is also good with the chicken.
Ingrediënten
Makes 4 servings
- 2 large poblano chiles
- 4 skinless boneless chicken breast halves
- ¼ 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
- ½ cup dry bread crumbs
- 3 tablespoons olive oil or vegetable oil
Instructies
- 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.
- 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.
- 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 ½ 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.
- 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.
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