Chicken Breast stuffed with Hoja Santa

4 chicken breast halves

2 large Holy leaves (Hoja Santa)

4 roasted Poblano peppers

8 oz. Manchego or Adobera cheese

½ stick of butter

½ large white onion

½ cup milk

¼ cup whole cream

½ cup chicken broth

2 cloves of garlic

Sea salt and pepper to taste

Procedure

When buying the chicken breast, ask to have them thinly-sliced so they are easy to roll. Wash and dry the Poblano peppers, rub a bit of cooking oil on them and roast.  Let them sweat in a plastic bag for 15 minutes (so they peel easy) Let them cool, seed and devein them, using paper towels.  Slice them into strips and set them aside.

Wash and dry the Hoja Santa, cut out the center hard part so they are easy to roll with the chicken filets.

Grate the garlic, rub on the chicken and season with sea salt and freshly ground pepper. Put half a leaf on the filet, then a few strips of the roasted Poblano and a generous slice of cheese.  Roll it putting the ends inside so it´s well-sealed.  Brown them on a hot pan with extra virgin olive oil, then bake in a pre-heated oven at 375° F for 15 - 17 minutes. Remove from oven and let cool.

Melt the butter on a small sauce pan, add the chopped onion.  Once cooked, put it in a blender with the other two roasted peppers, cream, milk and chicken broth mixing very well.  Put the sauce back in the sauce pan, season it with salt and pepper to taste and let it come to a soft boil for 3 minutes.

To serve put a little bit of the Poblano sauce on the plate, then the chicken rolls cut in two; you can garnish it with baby greens seasoned with extra virgin olive oil or a few springs of fresh cilantro. Serve them with rice and a medley of julienne vegetables.