Recipes

Raspberry-Chile Glazed Chicken Roulade

By February 7, 2020 No Comments

This recipe is brought to you compliments of the Santa Fe School of Cooking.

Recreate the flavors of New Mexico through a recipe of the raspberry-chile glazed chicken roulade. Be sure to use Heidi’s Raspberry jam!

Raspberry-Chile Glazed Chicken Roulade

Serves 6

  • 6 boneless, skinless chicken breasts or thighs (be careful not to dry out the breasts when cooking.  Thighs retain more moisture and have a richer flavor)
  • 2 Poblano, New Mexican, green or Anaheim chiles, roasted, peeled, seeded and cut into1/4-inch wide strips (sweet and red peppers could also be used)
  • 6 ounces mild goat cheese
  • 8 ounces oyster mushrooms, cleaned and sliced, bite-size
  • 6 sprigs fresh marjoram or oregano (optional)
  • 1   6 ounce jar Heidi’s red-chile raspberry jam, heated and strained of seeds
  • 3 Tablespoons olive oil
  • Dash of salt and pepper
  • 1-2 teaspoons chipotle seasoning
  • Bamboo skewers or toothpicks to secure the roulades

Heat the olive oil in a heavy skillet.  Add the dash or salt and pepper and the mushrooms.  Sauté on high heat until nicely browned.   Remove the mushrooms and reserve.

Trim the chicken thighs or excess fat and any irregular edges.  Place each thigh between two pieces of plastic wrap on a cutting board or smooth countertop.  Gently pound the meat with a kitchen mallet or the heel of your hand to a uniform ¼ inch thickness.  You should end up with a rectangle that is roughly 6-inches long by 3 1/2 to 4 inches wide.

Season each piece on both sides with the chipotle seasoning or salt and pepper.  Divide the cheese into equal parts and evenly spread on the inside of each thigh (the skin side is the outside) to cover the center 1/3 to 1/2 of the meat.

Place 1/6 of the chile strips and the 1/6 of the cooked mushrooms on top of the cheese on each piece.  Roll each piece into long cylinders, tucking in about 3/4 of an inch of each end halfway through the rolling to seal the ends.  Secure the seam with a bamboo skewer or toothpicks.

Pour jam and water into medium-sized saucepan over low-medium heat. Stir continuously until jam melts into smooth sauce. (You could use more or less water, depending upon your preference for thick or thin sauce) Drizzle sauce over chicken for glaze.) Drain jam sauce to remove any seeds.

Drizzle glaze over chicken for just the right amount of sweet heat.

Grill over direct heat, turning often, until the entire surface is well marked and colored.

Leave a Reply