Pollo en Nogada
Yield 4 servings
Pollo en Nogada is a spin on a traditional Mexican dish made of poblano chiles stuffed with picadillo. For this recipe, I stuffed a chicken breast with a chile relleno filled with melted cheese, fruit, and nuts, wrapped in bacon, and topped with a Goat cheese sauce.
- 4 chicken Breast
- 12 oz Dried fruit
- 2 large Pasilla Chile
- 12 oz. Menonita cheese
- 12 slices of Bacon
- 12 oz Chopped nuts
- Minced Cilantro for garnish
Goat cheese sauce:
- 4 cups Heavy whipping cream
- 1 oz of Tequila Reposado, Brandy 2oz or Bourbon
- 100 grams Goat cheese
- 100 grams sugar
- 100 grams Pecans
- Butterfly the chicken breast and pound it until it is thin.
- Soak the dried fruit in warm water and rehydrate
- Roast the Pasilla peppers, peel and remove all seeds. Cut into strips.
- Lay the chicken breast on a clean surface. Add a spoon of the fruit, Menonita cheese, chopped walnuts, two strips of Pasilla peppers. Fold the chicken to enwrap the mixture and then wrap the chicken with two strips of bacon. Secure with toothpicks.
- Heat oven to 350 F.
- Place the chicken on a baking tray and bake for 40 minutes until it reaches an internal temperature of 180F.
- For the sauce: Blend until the liquid is smooth. Pass it through a chinoix or a strainer.
Recipe by Chef Rosie at http://chefrosie.com/pollo-en-nogada/