Pollo Relleno

[kirra]

Pollo Relleno

Ingredients:

Pineapple Salsa:

1 fresh pineapple
1 red onion, finely chopped
1 fresh jalapeno pepper, finely minced
1 fresh Anaheim or poblano pepper, minced
1 red bell pepper, chopped
1/2 bunch cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin

Cilantro Pesto:

3 bunches fresh cilantro
1 cup grated Parmesan cheese
1 cup walnuts or pine nuts
1 tablespoon minced garlic
Salt and pepper to taste
1/4 to 1/2 cup olive oil
6 ounces fresh goat cheese, crumbled

Glazed Chicken:

1/4 cup honey
1 tablespoon wine (substitution: water)
1 tablespoon chili powder
6 (8-ounce) boneless skinless chicken breasts
Garnish cilantro sprigs

Preparation:

Salsa:
Cut the pineapple into 1-inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in a bowl and mix well. Set aside.

Pesto:
Combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food-processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.

Glazed Chicken:
Combine the honey, wine and chili powder in a small saucepan. Cook until heated through. Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture. Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.

Plating:
Place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro. Serves six.