Ingredients Jump to Instructions ↓

  1. 8 Green Anaheim chiles

  2. 8 Chicken breast halves,

  3. Boned, skin ON, pounded thin Salt and fresh ground black Pepper to taste 1 t Ground cumin

  4. 1/4 c Finely chopped cilantro

  5. 6 oz Smoked Gouda, shredded

  6. 1/4 c Salted toasted pumpkin seeds

  7. 1/4 c Olive oil

  8. 5 Vine-ripened tomatoes

  9. 1/2 lb seeded and chopped)

  10. 1/2 c Chopped green onions

  11. 1/2 c Chopped cilantro sprigs

  12. 2 Cloves garlic, minced

  13. 1 T Very finely minced ginger

  14. 3 T White wine vinegar

  15. 2 T Dark sesame oil

  16. 1 T Safflower oil

  17. 1 1/2 t Sugar

  18. 1 t Asian chile sauce

  19. 1/2 t Salt

  20. 5 minutes, remove the chiles and rub off the black skin. Discard the stem, and cut the chiles lenghtwise so that each one opens into a flat piece. Discard the chiles seeds and ribs. Rinse the chicken breasts with cold water and pat dry. Lay the breasts, skin side down, on a work surface and sprinkle a single chile on each breast, then add a thin layer of shredded Gouda. Tightly roll each breast. Loop

  21. 1 or 2 pieces of string around each breast and tie it snugly so that the cylinder is held closed. In separate containers, set aside the pumpkin seeds and olive oil. Combine all the ingredients for the salsa, stir well and set aside at room temp. Advance prep. can be done up to

  22. 8 hours ahead. Final cooking steps: Preheat the oven to

  23. 450 degrees. Line a shallow roasting pan with foil, then top the pan with a wire rack that has been sprayed with cooking spray. Place the chicken, skin side up on the rack. Turn the oven setting to broil, place the chicken about 4 inches below the heating element and broil chicken until the skin is golden. about 4 to 6 minutes. Immediately turn the oven to

  24. 400 degrees. Brush the chicken with olive oil and roast if for about 15 minutes longer. Chicken is done when juices run clear when pierced with a fork. Spoon warmed salsa across

  25. 4 dinner plates. Place the chicken in the center of salsa, sprinkle with the pumpkin seeds and serve at once.


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