-SAUCE-
2 ts Oil
2 tb Minced shallots
1/2 c Dry white wine
2 c Whipping cream
2 ts Minced canned chipotle
-chilies in adobo sauce*
CHICKEN
6 6-oz skinless boneless
-chicken breast halves
6 Canned whole green chilies
8 oz Soft mdd goat cheese (such
-as Montrachet), cut into
-1/4-inch-thick rounds
1 c All purpose flour
3 lg Eggs
6 tb Milk
2 c Yellow cornmeal
Vegetable oil (for deep
-frying)
FOR SAUCE: Heat oil in heavy medium saucepan over medium heat. Add
shal- lots; saute 3 minutes. Add wine; boil until reduced by about 6
minutes. Add cream; simmer until reduced to sauce consistency, about
10 minutes. Mix in chilies. Season with salt and pepper. (Can be made
1 day ahead. Cover and chill)
FOR CHICKEN: Place chicken breasts between sheets of plastic wrap and
lb to thickness of 1/4 inch. Place breasts smooth side down on work
surface. Top each with 1 chili. Top with cheese rounds. Using
fingertips, flatten cheeses lightly. Starting at 1 short end, roll up
each chicken breast, enclosing filling. Place seam side down on
baking sheet, Freeze 45 minutes.
Place flour in medium bowl. Whisk eggs and milk in another bowl to
blend. Place cornmeal in third bowl. Coat 1 chicken roll with flour;
shake off excess. Dip into egg mixture, then into cornmeal-coating
completely. Place on baking sheet. Repeat coating with remaining
chicken rolls. Freeze 20 minutes.
Preheat oven to 350’F. Pour oil into Dutch oven to depth of 3 inches.
Heat over medium-high heat. Add chicken rolls in batches and brown
well, turning occasionally, about 5 minutes per batch. Using tongs,
transfer chicken rolls to baking sheet. Bake until chicken is cooked
through, about 10 minutes.
Bring sauce to simmer. Spoon sauce onto plates. Top with chicken.
*Available at Latin American markets and many supermarkets.
Yields
6 servings