Best Pepper Chicken Rolls Recipes

ROLLITOS DE POLLO EN SALSA DE GUAJILLO (CHICKEN ROLLS IN GUAJILLO PEPPER SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. Remove once golden.
• Meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about a minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
• Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
• Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160 degrees F (70 degrees C), 15 to 20 minutes.
• While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
• Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano, and salt to taste. Return to a boil, then reduce heat to medium, and simmer for 5 minutes.
• To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.

CHICKEN ROLLS WITH RED PEPPER MAYO AND ORANGE DRIZZLE

Steps:

• For the chicken:
• In a large saucepan, add the wine, water, lemongrass, garlic, peppercorns, salt, onion and ginger. Bring to a boil. Add chicken. Turn down heat to simmer. Cover pan and poach chicken for 25 minutes. Discard liquid and place chicken on a plate to cool. When cooled, shred chicken into large bowl and mix with Red Pepper Mayonnaise. Refrigerate until chilled. Put orange juice into saucepan and boil over medium-high heat until reduced to a syrup. Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly on rolls and sprinkle fennel shreds on each. Drizzle orange syrup over top. Garnish with orange slices and fennel fronds.
• Pulse all ingredients in a food processor to blend.

PEPPER CHICKEN ROLLS RECIPE - (4.6/5)

Steps:

• Cut the chicken breasts lengthwise and horizontally but don't cut all the way through (you are butterflying them). Spread them out on a cutting board and tenderize by pounding them with a kitchen hammer. Mix the salt and curry in a small bowl and slightly rub the chicken breasts with this mix. Slice the pepper in thin strips lengthwise and put 3 pepper strips on the edge of every chicken breast. Sprinkle with cheese. Roll the chicken breasts up and tie the rolls closed with a piece of kitchen twine. Wrap the chicken rolls in foil and place on a dry roasting tin. Heat the oven to 350ºF (180ºC). Bake the chicken rolls at this temperature for 40 minutes. Remove from the oven and let them cool completely before slicing and serving.