Recipe by Rosa Isel
"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!"
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1 (16 ounce) can
sliced mushrooms, drained
minced fresh cilantro
6 (5 ounce)
skinless, boneless chicken breast halves, pounded 1/3 inch thick
thinly sliced ham
guajillo chile peppers, stemmed and seeded
tomatoes, seeded and chopped
Salt to taste
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 much as possible, and still boiled them for about 30 seconds. I think this is a great recipe for three chicken breasts, and if you're going to make six, double up on the stuffing and really stuff those breasts!! I'll probably make it again, it just takes a lot of time to prepare. Thank you for sharing!
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 prettier chicken rolls. Also, I only had three chicken breasts but I used the same amount of all the rest of the ingredients and I'm glad I did because the sauce and fillings are wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 261
** Calories from Fat: 77
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