Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce)

Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce)

2
Rosa Isel 0

"Chicken breasts are pounded flat, then rolled up with ham and a mushroom-cilantro stuffing, and roasted. The orange-guajillo sauce really sets this dish off!"

Ingredients

1 h 20 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I didn't have a meat mallet and I was kind of lazy so I didn't pound the chicken enough. I would recommend pounding the chicken very thin, slicing the mushrooms and ham very thin to make pretti...

I gave it 4 stars overall... The sauce is a fabulous 6 stars, but the stuffing is about a 3. All I could find for the chilies were dried ones, but I still destemmed, and emptied the seeds as muc...