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Pan Roasted Chicken with Crushed Blackbe

Source of Recipe

From Member Cheri


List of Ingredients

Ancho Puree:
3 ancho chiles
4 cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro


Blackberry Ancho Sauce:
2 celery stalks, diced fine
1 medium carrot, diced fine
2 small yellow onions, diced fine
2 tablespoons black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho puree
1/4 cup brown Sugar Twin
4 cups chicken stock
1 cup fresh blackberries


Chicken:
1/2 cup oat flour
3 tablespoons cascabel chile powder
pepper
4 chicken breasts, pounded flat
1 pound fresh spinach, washed and stems removed


Recipe

Ancho Puree:
1. Combine the ancho and water in a small bowl and let stand 30 minutes.

2. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.

Blackberry Ancho Sauce:
1. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes.

2. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, Sugar Twin and stock, stirring constantly and making sure to scrape the bottom of the pan.

3. Cook until the mixture is reduced by half, strain, season to taste fresh ground pepper and fold in the blackberries.



1. Preheat oven to 450.

2. In a mixing bowl, combine flour, chile powder and season with pepper.
3. Season the chicken breasts with pepper.

4. Saute 2 cloves of garlic and spinach. Cool down over ice.

5. Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.

6. In a large ovenproof saute pan over medium-high heat, until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side.

7. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.