OMG. This Chicken Sofrito Roulade was so good. I had made the sofrito for my Puerto Rican Pollo Recipe – Arroz Con Pollo – the night before. I had so much that I did not throw it all in the Dutch oven. I saved the balance and figured I would come up with a recipe to use it up. This is the recipe I came up with to try. I am very comfortable working with pounded chicken. So I decided that I would put the sofrito inside the chicken. I also thought it would blend really well with goat cheese. The taste was awesome but I think I already said that.
The sofrito has so many good vegetables and good flavor imparted into it. The sofrito has the cilantro for the fresh herbs. It has the jalapenos for the kick. It has the sweetness from the garlic. But the topper is the saltiness of the olives. I did not even like olives prior to making the Arroz Con Pollo. When I first made Arroz Con Pollo I left out the olives. Not any more. It really adds a punch. A depth of flavor. I assume any self respecting native to this dish can not believe I would make it without the olives. Bear with me, I am stubborn. My desire for authenticity has really pushed me out of my comfort zone and encouraged me to follow traditional recipes as accurately as possible.
The hardest part of this dish is rolling the chicken. Having recently made my Inside Out Chicken Fajitas, I learned the trick to stuffing, rolling and tying the chicken. More particularly, I figured out how to tie the chicken so the stuffing stays inside. I know there is a specific way you learn at a real cooking school. All you need to do is to make a few circles around the chicken and finish with a wrap lengthwise. Practice will definitely help me and you if you have not tried this before.
The cast of characters.
The pounded chicken with the goat cheese added followed by the sofrito.
The stuffed chicken tied up and added to the baking dish.
The Chicken Sofrito Roulade plated.
- 4 boneless, skinless chicken breasts
- 6 ounces Goat Cheese
- 1 cup of olive sofrito
- 1 tablespoon Sunny Oaxaca (ancho coffee rub)
- salt and pepper to taste
- Pound the chicken to about 1/4" of thickness.
- Spread a good amount of the goat cheese on the chicken.
- Add a good amount of the sofrito on top of the cheese.
- Roll the chicken and tie with string.
- Place in a baking dish and bake at 325 degrees for 40 minutes.
- Let rest for a couple of minutes and cut the strings.
- Serve and enjoy!
- Sofrito recipe is in prior post - http://www.feedyoursoul2.com/2016/04/puerto-rican-pollo-recipe.html