Chicken Relleno

Chicken Relleno
Printer-friendly recipe
1/3 cup pistachios, shelled
4 oz goat cheese, softened
juice from 1/2 a lime
2 Tbsp cilantro, chopped
1/2 roasted red bell pepper, chopped (reserve the other half for another use)
1/2 roasted poblano pepper (reserve the other half for the sauce)
salt and pepper
4 5-oz chicken breasts
1 Tbsp olive oil
1 bunch cilantro
1 inch piece of fresh ginger, peeled
1 clove garlic
1/2 of roasted poblano
juice and zest from 1/2 a lime
dash of curry powder
fat-free half and half *
* I’ve also used canned, condensed (not sweetened!) milk.
Preheat oven to 425. Process pistachios in the food processor for ~10 seconds, until mostly ground. Add goat cheese and lime juice and process until thoroughly mixed. Add cilantro, the chopped bell pepper and poblano peppers and pulse to just combine. Salt and pepper to taste.
Pound chicken breasts to an even thickness. Season both sides with salt and pepper. Place 1/4 of the goat cheese mixture in the center of each chicken breast. Roll the ends up and secure with toothpicks. Heat olive oil in an oven-safe saute pan until very hot. Place chicken breasts in the pan (toothpicks up) and sear 1-2 minutes, until nicely browned. Flip (toothpicks down) and transfer to the oven for ~8-10 minutes, until the chicken is cooked through (use a meat thermometer).
While the chicken is baking, make the sauce: Cut the bunch of cilantro so that most of the stems are left behind. Place all ingredients except the half-and-half in a blender. With the blender running, slowly stream in the half-and-half until you reach a nice, saucy consistency. Transfer to a small sauce pan and heat on low. Salt and pepper to taste.
Divide chicken between plates and serve with a generous spoonful of sauce.
Serves 4
Inspired by Cafe Red Onion