Criollo Chicken Roll with Mild Chimichurri, Spinach, Roasted Red Pepper and Cheese Filling

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole red bell pepper on a tray and roast for 15 minutes, turning once, until the skin is blistered. Remove it, cover for 5 minutes, peel it, and cut into strips.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and a pinch of salt, and cook for 8 minutes until golden and tender. Set aside.

3. 3

   In the same skillet, add 1/2 tablespoon olive oil and half of the chopped garlic. Cook for 30 seconds, then add the spinach and sauté for 2 minutes until wilted. Remove from the heat and mix with the breadcrumbs, half of the beaten egg, and a pinch of black pepper.

4. 4

   For the mild chimichurri, mix in a bowl the parsley, remaining garlic, dried oregano, sweet paprika, chili flakes, red wine vinegar, 2 1/2 tablespoons olive oil, 2 tablespoons water, 1/2 teaspoon salt, and black pepper. Set aside.

5. 5

   Season the butterflied chicken breasts with the remaining salt and black pepper. Divide the sautéed spinach, roasted red pepper strips, and cheese among them. Roll each breast tightly and place seam-side down in a baking dish over the golden onions.

6. 6

   Brush the rolls with the remaining beaten egg and spoon the mild chimichurri over the top. Bake at 200 °C / 400 °F for 20 minutes, or until the chicken is fully cooked and the cheese is just melted.

7. 7

   Let rest for 5 minutes before slicing. Serve each roll over the golden onions from the baking dish and spoon over the cooking juices.

8. 8

   For a deeper golden finish, broil for 2 additional minutes at 230 °C / 445 °F, watching closely so the cheese does not burn.