Sunday, November 21, 2010

Roulade of Chicken, Roasted Poblano and Queso Oaxaca on Mixed Baby Lettuce with Chipotle Honey Dressing

This roulade salad is yummy!
     Tender roulade of chicken with a nice Oaxaca Cheese and roasted poblano flavor is such a nice flavor combination.  The fried parsnips add a wonderful crispy, sweet parsnip flavor.  Chipotle honey dressing is a classic southwestern salad dressing flavor.
     Roasted Poblano and Oaxaca Queso Chicken Roulad Recipe:  Trim the bones, skin and fat from a chicken breast.
     Butterfly cut the breast with a sharp knife and lay the chicken breast open.
     Lightly pound the chicken breast meat flat and even with the flat side of a mallet.
     Place peeled and seeded oven roasted poblano pepper strips on the flat chicken breast.
     Place a few thin Oaxaca Queso slices on the chicken breast.
     Fold the side edges of the chicken in, so the breast is evenly wide.
     Roll the chicken into a tight, round tubular roulade shape.
     Brush a roasting pan and the roulade with olive oil.
     Set the roulade on the roasting pan.
     Sprinkle sea salt and coarse ground black pepper on the roulade.
     Bake in a 325 degree oven, till the chicken is fully cooked.
     Set the roulade on a plate to rest.
     Let the roulade rest and cool to almost room temperature.
     Crispy Parsnips:  Cut very thin slices of a half of a parsnip lengthwise.
     Fry the slices in 360 degree oil till they become golden brown and crisp.
     Drain the excess grease off of the parsnips on a dry towel.  (Do not season the parsnips.  They have a delicate sweet flavor when fried crisp!)
     Chipotle Honey Salad Dressing Recipe:  Place a small dab of mayonnaise into a small mixing bowl.
     Add a small squeeze of lemon juice.
     Add a small splash of rice vinegar.
     Add a small splash of olive oil.
     Add sea salt and white pepper.
     Add a little bit less than 1 tablespoon of minced chipotle pepper en adobo.  (Canned chipotle en adobo is fine for this recipe.)
     Add just enough honey to sweeten the dressing, while stirring.
     Mix the ingredients together.
     The dressing should look like a thin, transluscent, tan color with flecks of chipotle pepper.  The dressing should taste slightly sweet and mildly spicy. 
     Assembly:  Mound some mixed baby lettuce across a plate.
     Canter a few thin tomato slices against the lettuce.
     Mix fine chopped hard boiled egg and thin sliced scallion together.
     Sprinkle the egg and scallion mixture onto the plate on both sides of the mounded lettuce.
     Place one end of each crispy fried parsnip slice on top of the mound of lettuce.
     Evenly bias cut the chicken roulade into 1/2 inch thick slices.  (Do not serve the end pieces.  Just snack on the ends.)
     Place each of the roulade slices on top of the parsnip ends and lettuce in a fish scale pattern.
     (The crispy parsnip slices will rise into the air from the weight of the sliced roulade being placed on the parsnip strip ends.)
     Spoon the chipotle honey dressing sparingly over the lettuce and the roulade.
     The flavors are superb in this salad!  The tender chicken roulade has a classic Mexican flavor.  The Chipotle Honey dressing is not thin like a vinaegrette or thick like a mayonnaise.  The dressing has a medium body and coats the ingredients of the salad well.  The flavor is spicy honey sweet.  The egg and scallion mixture gives relief to the spicy flavor and it adds a calming egg salad flavor.
     This salad has great eye appeal!  It is worth the time that it takes to make this great salad!  ...  Shawna

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