Recipe - Chicken Breasts Stuffed With Smoked Gouda

8 Green Anaheim chiles
8 Chicken breast halves,
Boned, skin ON, pounded thin
Salt and fresh ground black
Pepper to taste
1 teaspoon Ground cumin
One fourth cup Finely chopped cilantro
6 ounce Smoked Gouda, shredded
One fourth cup Salted toasted pumpkin seeds
One fourth cup Olive oil

SALSA
5 Vineripened tomatoes (about
One half pound seeded and chopped)
One half cup Chopped green onions
One half cup Chopped cilantro sprigs
2 Cloves garlic, minced
1 tablespoon Very finely minced ginger
3 tablespoon White wine vinegar
2 tablespoon Dark sesame oil
1 tablespoon Safflower oil
1 One half teaspoon Sugar
1 teaspoon Asian chile sauce
One half teaspoon Salt

Advance Preparation: Place the whole chiles over a gas burner turned to
high and roast until blackened on all sides. Place them in a plastic or
paper bag and close the bag. After 5 minutes, remove the chiles and rub off
the black skin. Discard the stem, and cut the chiles lenghtwise so that
each one opens into a flat piece. Discard the chiles seeds and ribs. Rinse
the chicken breasts with cold water and pat dry. Lay the breasts, skin side
down, on a work surface and sprinkle a single chile on each breast, then
add a thin layer of shredded Gouda. Tightly roll each breast. Loop 1 or 2
pieces of string around each breast and tie it snugly so that the cylinder
is held closed. In separate containers, set aside the pumpkin seeds and
olive oil. Combine all the ingredients for the salsa, stir well and set
aside at room temp. Advance prep. can be done up to 8 hours ahead.

Final cooking steps: Preheat the oven to 450 degrees. Line a shallow
roasting pan with foil, then top the pan with a wire rack that has been
sprayed with cooking spray. Place the chicken, skin side up on the rack.
Turn the oven setting to broil, place the chicken about 4 inches below the
heating element and broil chicken until the skin is golden. about 4 to 6
minutes. Immediately turn the oven to 400 degrees. Brush the chicken with
olive oil and roast if for about 15 minutes longer. Chicken is done when
juices run clear when pierced with a fork. Spoon warmed salsa across 4
dinner plates. Place the chicken in the center of salsa, sprinkle with the
pumpkin seeds and serve at once.
Posted to MMRecipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:01:24 0500

From: jessann doe jessann@texas.net