Hey there! I hope everyone had a fabulous Memorial Day! Matt and I got to spend Sunday having our engagement photos done by the amazing Brandi Potter Photo. We have been together for 11 years and had NEVER had our photos taken together professionally. Can you believe that?! It was so much fun and Brandi made us feel very at ease, I could not be happier with how the photos turned out! I’m not going to lie, I got really emotional looking at all of the pictures. I love knowing that I will have these photos to look back on 50 years from now. Check out Brandi’s blog post of the afternoon and give her some love, because she is amazing! Enough with the sappiness, and on to a recipe!
After our hot fun filled day running around the city, we decided it would be best to spend Monday at home, not doing much of anything but enjoying the dreariness. I wanted something comforting and flavorful to ease me into a slight purposeful food coma. I went for a classic chicken roulade, stuffed with spicy chorizo, monterey jack, and buttery briney olives. My mouth is watering just thinking about it! I also prepared a simple roasted red pepper sauce to go with it, and I think that the flavors perfectly balance one another.
- 4 boneless skinless chicken breasts
- 1/2 onion, diced
- 1 clove of garlic, minced
- 1/2 pound bulk mexican chorizo
- 1/2 cup shredded monterey jack cheese
- 1/2 cup green olives, chopped
- 2 large roasted red peppers
- 1/4 cup white wine
- extra virgin olive oil
- salt and pepper
- Preheat oven to 425 degrees Fahrenheit.
- Carefully slice through the middle of chicken breast, starting at the thickest point, opening like a book. Place unfolded chicken between two sheets of plastic wrap and pound with a flat mallet or a similar object (I used a small sauté pan) to flatten out the chicken.
- Coat a large sauté pan with about 1 tbsp of olive oil and add onions and garlic. Sauce on medium-high heat until translucent, about 5-7 minutes.
- Break up chorizo in the pan and cook until cooked though and crispy, about 5 more minutes.
- Allow the chorizo to cool slightly and add to mixing bowl with the olives and cheese.
- Divide the filling between the 4 chicken breasts (you may have some left over), making sure to leave about a half inch space all around the edge.
- Starting from the most narrow edge, tightly roll chicken breast into a log and secure shut with tooth picks. Season the outside of the chicken roll with salt and pepper.
- Reheat sauté pan over medium-high heat and add 2 tbsp of olive oil.
- Brown the chicken on all sides, then transfer to preheated oven to bake for 15 minutes.
- To make the sauce, reheat the same sauté pan over medium heat and add 1 tbsp of olive oil.
- Add chopped red peppers and heat slightly, just about 1-2 minutes.
- Deglaze pan with white wine, scraping up the bits on the bottom of the pan and simmer, reducing wine by half.
- Carefully transfer mixture to a blender and stream in about 1 tbsp of olive oil, blending on low. Taste and season with salt and pepper if needed.
- When your chicken is done, let rest under a foil tent for 5 minutes before slicing and serving with the sauce!
