Criollo Chicken Roll with Roasted Red Pepper, Cheese and Malbec Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper on a baking tray, rub it with 1 teaspoon olive oil, and roast for 15 minutes until the skin is charred and the flesh is tender. Remove it, cover for 5 minutes, peel, and cut into strips.

2. 2

   While the pepper roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 whole lightly crushed garlic clove and the fresh spinach with a pinch of salt. Sauté for 2 to 3 minutes until wilted. Remove the garlic, drain if needed, and let cool slightly.

3. 3

   Season the chicken breasts on both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and half of the dried oregano.

4. 4

   Spread some sautéed spinach, roasted red pepper strips, and sticks of Argentine semi-hard cheese over each chicken breast. Roll each breast tightly and tie with kitchen twine if desired to help keep the shape.

5. 5

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown the chicken rolls for 2 minutes per side to seal them. Transfer the skillet to the oven and bake at 200 °C / 400 °F for 18 to 22 minutes, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

6. 6

   For the sauce, heat the remaining teaspoon of olive oil with the butter in a saucepan. Add the sliced onion and a pinch of salt; cook over medium heat for 6 to 8 minutes until tender. Stir in 2 minced garlic cloves, the remaining dried oregano, and cook for 30 seconds.

7. 7

   Pour the Malbec wine into the saucepan and cook for 2 minutes so it reduces slightly. Add the chicken broth, the remaining black pepper, and cook 3 minutes more. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce lightly thickens.

8. 8

   Turn off the heat, add the chopped fresh parsley to the sauce, and adjust salt if needed. Slice the chicken rolls into thick medallions and serve with the Malbec and onion sauce spooned over the top.