<p>never at a loss for creativity, alton brown puts a mexican spin on a classic italian dish by subbing in inexpensive tortillas for lasagna noodles, and adding juicy chicken.
Rollitos De Pollo En Salsa De Guajillo (Chicken Rolls In Guajillo Pepper Sauce)
Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole.
Recipe Summary Rollitos De Pollo En Salsa De Guajillo (Chicken Rolls In Guajillo Pepper Sauce)
Chicken breasts are pounded flat, then rolled up with ham and a mushroom-cilantro stuffing, and roasted. The orange-guajillo sauce really sets this dish off!Ingredients | Mexican Stuffed Chicken Breast Recipes
¼ onion
1 clove garlic
2 teaspoons vegetable oil
4 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
2 teaspoons minced fresh cilantro
6 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
8 ounces thinly sliced ham
2 teaspoons vegetable oil
2 cups water
5 guajillo chile peppers, stemmed and seeded
1 pound tomatoes, seeded and chopped
2 teaspoons vegetable oil
½ cup orange juice
½ teaspoon dried oregano
Salt to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. Remove once golden.
Meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about a minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160 degrees F (70 degrees C), 15 to 20 minutes.
While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano, and salt to taste. Return to a boil, then reduce heat to medium, and simmer for 5 minutes.
To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.
Info | Mexican Stuffed Chicken Breast Recipes
prep:
50 mins
cook:
30 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
TAG : Rollitos De Pollo En Salsa De Guajillo (Chicken Rolls In Guajillo Pepper Sauce)
