Chicken Breast Rolls with Cheese and Bacon

Name: Chicken Breast Rolls with Cheese and Bacon
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 12 chicken breast fillets; 12 slices bacon; 12 slices Manchego cheese; 1 cup whole milk (240 ml); 3 poblano peppers; 1/4 cup heavy cream (60 ml); Salt and pepper; Toothpicks; 1 chicken bouillon cube

pacomen @pacomen

Puebla

Lucy-style rolls

pacomen @pacomen

Puebla

Lucy-style rolls

Saved

Ingredients

1 hr

Serves 6 servings

12chicken breast fillets
12 slicesbacon
12 slicesManchego cheese
1 cupwhole milk (240 ml)
3poblano peppers
1/4 cupheavy cream (60 ml)
Salt and pepper
Toothpicks
1chicken bouillon cube

Saved

Steps

1 hr

1

Season the chicken breasts with salt and pepper.
2

Roll up each chicken breast fillet with a slice of Manchego cheese inside. Secure with a toothpick.
3

Roast the poblano peppers over heat until charred. Place them in a plastic bag to steam, making it easier to remove the skins.
4

Fry the chicken rolls in a little oil until browned.
5

Finely chop the garlic and sauté in oil in a separate pan.
6

Slice the roasted poblanos into strips and sauté them in the same oil as the garlic.
7

In a blender, combine 1 cup whole milk (240 ml) and half a poblano pepper. Blend until smooth.
8

Add the chicken bouillon cube and the blended milk with poblano strips to the pan. Stir until the bouillon cube is fully dissolved.
9

Add the heavy cream and stir until well combined.
10

Place the chicken rolls in the sauce and bring to a boil.