Thursday, April 7, 2011

Chicken Relleno

I never knew goat cheese would go so well with mexican flavors.  Yum!  This recipe was really easy to make, ready quickly, and so good.  Unfortunately I forgot to take a picture, happens every once in a while!  So the picture below is from Foodie Bride.  Here's what you'll need:

1/3 pistachios (I actually used some leftover cashews I had and it worked just fine!)
4 oz goat cheese
juice from 1/2 lime
2 tablespoons cilantro
1/2 roasted red bell pepper
1/2 roasted pablano pepper

4 chicken breasts
1 tablespoon olive oil

1 bunch of cilantro
touch of ginger powder & cayenne pepper
1 garlic clove
1/2 roasted pablano pepper
juice from 1/2 lime
heavy cream or half and half

First you want to take care of roasting your peppers.  Broil them in oven whole until black on all sides, then place them in a clear baggie to steam for 15 minutes.  Once cool you will peel off the outer skin very carefully.
Preheat oven to 425.  Process nuts in food processor for just a few seconds until diced.  Add other filling ingredients and mix until combine.  Season w/ salt & pepper.
Pound chicken breasts until thin.  Split the filling up between the chicken breasts in the middle of each.  Wrap the chicken up around it and tie together with toothpicks.
Heat olive oil in pan and sear chicken breasts on each side for 1-2 minutes.  Cook in oven for 7-10 minutes until chicken is cooked through.
While chicken is baking, mix sauce ingredients in food processor and then heat in saucepan when chicken is almost done baking. 
Serve chicken with sauce over the top.  We also had a mexican rice & black beans and corn.

picture courtesy of foodie bride, mine did not look this beautiful!

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