rollitos de pollo en salsa de guajillo (chicken rolls in guajillo pepper sauce)

Ingredients

• Servings: 6
• 1/4 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
• 1/2 cup orange juice
• 1/2 teaspoon dried oregano
• salt to taste

Recipe

Preparation Time: 50 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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 your work surface. spoon some of the mushroom filling 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 dinner plates, and bathe with sauce.