Serves: 4
Total Calories: 308
1. Roast the chiles over a direct flame until charred all over, or place on a baking sheet and roast under a broiler, turning, until charred on all sides, about 5 minutes. Put the roasted chiles in a plastic or paper bag and steam 8 to 10 minutes. Peel the chiles. Cut the chiles in equal halves, from stem end to the tip. Discard the stems and seeds. There should be 4 equal pieces. Rinse and pat dry with paper towels. Set aside.
2. Trim the chicken of any visible fat. Place the breasts between two sheets of plastic wrap and pound with the flat side of a meat mallet or a rolling pin to an even 1/8-inch thickness. Sprinkle with salt. Set aside.
3. In a small bowl, work together the goat cheese and capers. Lay out the flattened chicken breasts, smooth side down, and spread the goat cheese equally on each breast, to within 1/2 inch of the edge. Put 1 piece of reserved roasted chile on the cheese. Fold in the ragged edges and roll the breasts into cylinders. Secure with toothpicks. Brush the rolls all over with the beaten egg white and roll in the crumbs. Put the rolls on a plate and refrigerate about 30 minutes.
4. Preheat the oven to 400°. Line a baking sheet with foil. Heat the oil in a large nonstick skillet over medium-high heat and brown the rolls, turning, 3 to 4 minutes. Place the rolls, seam side down, on a baking sheet. Bake 15 to 20 minutes or until the rolls are crisp on the outside and the meat is white throughout. To serve, cut each roll crosswise into 4 rounds. Overlap the slices on serving plates to show the filling.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rolled Chicken Breasts with Poblano Chiles and Goat Cheese recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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