Recreate the flavors of New Mexico with a raspberry twist with this recipe from Santa Fe Cooking School.
Ingredients
Ingredients:
6 Boneless, skinless chicken breasts or thighs
2 Poblano, NM green, or Anaheim chiles, roasted peeled, deseeded and cut into ¼ in. wide strips
6 oz mild goat cheese
8 oz oyster mushrooms sliced
6 sprigs fresh marjoram or oregano
6 oz Heidi’s Raspberry Red Chile jam
3 Tbsp olive oil
Dash of salt and pepper
1 to 2 tsp chipotle seasoning
Bamboo skewers or toothpicks
Directions
Heat Olive oil in a heavy skillet. Add the mushrooms and dash of salt and pepper. Saute on high heat until nicely browned. Remove from heat and set aside.
Trim chicken of excess fat and any irregular edges. Place each piece between 2 pieces of plastic wrap on a cutting board, gently pound the meat with a kitchen mallet or heel of hand to a uniform thickness of ¼ in. You should end up with a rectangle that is roughly 6 in. long by 3 ½ – 4 in. wide.
Season each piece on both sides with chipotle seasoning or salt and pepper. Divide the cheese into equal parts and evenly spread on the inside of each piece to cover the center ⅓ to ½ of the meat.
Place ⅙ of the chile strips and ⅙ of the cooked mushrooms on top of the cheese on each piece. Roll each piece into cylinders, tucking in about ¾ of an inch of each end halfway through the rolling to seal the ends. Secure the seam with bamboo skewer or toothpick.
Pour jam and a small amount of water into medium sized saucepan over low-medium heat. Stir continuously until jam melts into smooth sauce. Pour through strainer to remove seeds.
Drizzle raspberry red chile sauce over chicken for a glaze. Grill chicken over direct heat, turning often, until the entire surface is well marked and colored.
