[CHILE-PEPPER-RECIPE] Rolled Chicken Breasts with Poblano Chiles and Goat Cheese

Rolled Chicken Breasts with Poblano Chiles and Goat Cheese
Relleno de Pechugas con Chile Poblano y Queso de Chiva
Makes 4 servings

My husband and I had breakfast one morning with Chef Ricardo Munoz 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 fla-vors. 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.

2 large poblano chiles
4 skinless boneless 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 toast 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. Layout 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 allover 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 ruling.

1000 Mexican Recipes by Marge Poore

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