This is a recipe that we’ve made many times since it is delicious and easy and, in my opinion, looks pretty elegant. At least this is as elegant as I get.
We’ve served this often for company because you can make the sauce ahead of time and have the chicken rolls ready for the oven a few hours before your guests arrive. You can even get your vegetables ready to quickly cook them while the chicken is in the oven.
I’ve previously posted the recipes for the black bean sauce and the vegetables. They can be used as separate dishes, but I brought them together for a nice dinner.
Rolled Chicken Breasts with Spinach and Black Bean Sauce (Pollo Relleno con Espinaca y Salsa de Frijol Negro)
4 boneless, skinless chicken breasts
¼ teaspoons salt
½ cup Oaxaca or Monterey Jack Cheese, grated
¼ cup cotija or feta cheese, grated or crumbled
1 jalapeño pepper, seeded and minced
2 green onions, chopped finely
1 tablespoon fresh oregano, chopped
1 tablespoon cilantro, chopped
6-8 ounces baby spinach
1 tablespoon olive oil
Salt and pepper, to taste
1 recipe Zucchini and Carrots with Tomatoes
1 recipe Black Bean Sauce
Place the chicken breast between two sheets of plastic wrap and pound them using the flat side of a meat mallet or a rolling pin until very thin. Sprinkle with salt and set aside.
In a bowl, toss together the cheese, chile, green onion, oregano and cilantro until well mixed. Take one of the flattened chicken breast and spread some of the cheese over the surface, leaving a small border clear of the cheese mixture.
Top with two layers of baby spinach. Fold in the sides of the chicken breast and roll it up into a cylinder. Secure them with toothpicks, if necessary. Season with salt and pepper, to taste.
Preheat the oven to 400 degrees Fahrenheit. In a small sauce pan, heat the olive oil over medium heat. Place the rolled chicken breast seam side down and cook until lightly browned all around.
Place on a lined baking sheet seam side down and bake for 15 – 20 minutes, or until nicely browned and cooked through. When they are cool enough to handle, slice them on the diagonal so you can see the ingredients inside. Reheat the vegetables and the black bean sauce.
To plate: Pour about ½ cup of the black bean sauce (or more if you prefer) on a plate. Place the sliced chicken breast rolls on top of the sauce and spoon some of the vegetables around the chicken breast. I like to serve this with a simple rice pilaf on the side.