Chicken Roulade with Manchego and Chorizo & Toasted Pine Nut Stuffing, Green Chile & Avocado Hummus, Charred Corn & Pico Salad, Mofongo Puree, & Chimichurri Butter

INGREDIENTS

Chicken Roulade

  • 2 tablespoons extra-virgin olive oil plus more for brushing

  • 4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness

  • Kosher salt and freshly ground black pepper

  • 4 ounces manchego cheese, sliced

  • 2 tablespoons paprika

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1/2 teaspoon finely grated lemon zest

  • 1/2 cup dry white wine

  • 1/2 cup low-salt chicken broth

  • 2 tablespoons fresh lemon juice

  • Lemon wedges

Chorizo & Toasted Pine Nut Stuffing

  • 2 cups Italian parsley

  • 1 tbsp tarragon

  • 1 cup button mushrooms, chopped

  • 1 cup ground chorizo

  • 1 clove garlic, chopped

  • ½ cup fresh bread crumbs

  • ½ cup pine nuts

  • 1 onion, chopped

  • Lemon zest

  • Olive oil

  • Unsalted butter

HOW TO MAKE THIS RECIPE

Chicken Roulade

  1. Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper.

  2. Add a thin layer or manchego cheese and top with the Chorizo & Toasted Pine Nut Stuffing

  3. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.

  4. Sprinkle chicken with paprika, salt, pepper, and lemon zest, dividing evenly and keeping filling away from edges.

  5. Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.

  6. Cut strings from roulades and place on plates. 

Chorizo & Toasted Pine Nut Stuffing

  1. Add the olive oil and butter into a pan and slowly heat.

  2. Add the onions and garlic and sweat for 2 minutes, regulating the temperature as you go to make sure you don’t discolor the onions.

  3. Add the bacon and the mushrooms and continue frying for 4 minutes.

  4. Next add the breadcrumbs, the pine nuts, lemon zest, parsley and tarragon.

  5. Set aside to cool.

Green Chile & Avocado Hummus

INGREDIENTS

  • 4 hatch chiles 

  • 3 large avocados, pitted and removed from skin

  • 1 tablespoon lime juice 

  • 1/4 teaspoon ground cumin

  • 1/2 teaspoon salt 

  • 2 tablespoons chopped red onion

  • 2 tablespoons chopped fresh cilantro

  • 4 garlic cloves

  • 2 cups canned chickpeas, drained, liquid reserved

  • 1 1/2 teaspoons kosher salt

  • 1/3 cup tahini (sesame paste)

  • 6 tablespoons freshly squeezed lemon juice (2 lemons)

  • 2 tablespoons water or liquid from the chickpeas

HOW TO MAKE THIS RECIPE

  1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

  2. Turn on your oven broiler. Place the rack 6 inches from the top.

  3. Line a baking sheet with aluminum foil. Place chilies on baking sheet. Broil until skin is blackened and blistered, about 5 - 6 minutes per side.

  4. Transfer roasted peppers to a paper bag and close for 15 minutes. This will allow the peppers to sweat making removing the skin easier.

  5. Carefully remove the skins and stems from the peppers. You can also remove the seeds at this time if you want a less spicy guacamole. I did half and half because I like a little heat. Chop the peppers. 

  6. Mash the avocados together in a bowl. Add in remaining ingredients and chopped peppers. Mix well. 

  7. Fold in the Hummus recipe from step 1

  8. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve. 

Charred Corn & Pico Salad

INGREDIENTS

  • 1/2cup finely chopped white onion (about 1 small onion)

  • ½ cup finely chopped red onion

  • 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

  • ½ cup lime juice

  • 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

  • ½ cup finely chopped fresh cilantro (about 1 bunch)

  • 12 ears of corn, husked

  • 6 tablespoons olive oil, divided

  • 1 cup (loosely packed) fresh cilantro leaves, large leaves torn

  • Kosher salt, freshly ground pepper

HOW TO MAKE THIS RECIPE

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.

  2. Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, cilantro, jalapeno. lime juice into corn. 

  3. Stir to combine. Taste, and season to taste with salt, pepper, and more lime juice, if desired, if the flavors don’t quite sing.

  4. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your Charred Corn & Pico Salad 

Mofongo Puree

INGREDIENTS

  • 3 garlic cloves, minced

  • 1/2 cup extra-virgin olive oil

  • Vegetable oil for frying

  • 2 large green plantains (about 12 ounces each), peeled and cut into 1-inch-thick rounds

  • Salt

  • Freshly ground pepper

  • Juice and zest from one lime

HOW TO MAKE THIS RECIPE

  1. In a large saucepan, heat 1 inch of vegetable oil to 350°. Add the plantains and fry, keeping the oil at about 300°, until very tender, but not browned, 15 minutes. Drain and transfer the plantains to a large bowl. 

  2. Add plantains into food processor with lime juice and zest, garlic, olive oil, salt and pepper and puree.

  3. Spoon the mofongo into a zip lock bag and cut the tip of the edge so you can add droplets in the plate assembly

Chimichurri Butter

INGREDIENTS

  • 1 small head roasted garlic mashed (or 2 grated garlic cloves)*

  • 1 stick (1/2 cup) unsalted butter softened

  • 1 shallot minced or grated

  • 1 anchovy fillet finely chopped

  • 1 fresno chile seed + chopped

  • 1/2 cup fresh cilantro chopped

  • 1/4 cup fresh parsley chopped

  • 2 tablespoons fresh oregano chopped

  • 2 teaspoons kosher salt

HOW TO MAKE THIS RECIPE

  1. Add roasted garlic to a medium bowl and finely mash it with a fork into a paste

  2. Add the butter and mix it in with the garlic. 

  3. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. 

  4. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week.

 Assembly

  1. Spread a layer of Green Chile & Avocado Hummus onto place

  2. Slice at a bias the Chicken Roulade and place the slices onto the Green Chile & Avocado Hummus

  3. Top Chicken Roulade with chimichurri butter and torch so that it melts over the chicken

  4. Spoon Charred Corn & Pico Salad to the side of the chicken 

  5. Sporadically Squeeze out Mofongo

  6. Add lemon zest to the plate and add parsley onto the areas where you want to fill in the space

  7. Enjoy! 

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