Criollo Chicken and Spinach Roll with Roasted Red Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper halves on a baking tray, drizzle with 1 tablespoon olive oil, add a pinch of salt, and roast for 20 minutes, until tender with lightly browned edges.

2. 2

   While the peppers roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes. Stir in 2 minced garlic cloves and cook for 30 seconds more. Add the spinach and cook for 2 to 3 minutes, until wilted. Remove from the heat and let it cool slightly.

3. 3

   Transfer the warm onion and spinach mixture to a bowl. Add the shredded mozzarella, green olives, breadcrumbs, beaten egg, half of the sweet paprika, half of the dried oregano, parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until evenly combined.

4. 4

   Lower the oven temperature to 200 °C / 400 °F. Season the chicken breasts on both sides with the remaining salt, the remaining black pepper, and a pinch of the remaining sweet paprika.

5. 5

   Spread the filling over each opened chicken breast, leaving a small border around the edges. Roll each breast up tightly and place seam-side down in a lightly oiled baking dish. If needed, secure them with oven-safe wooden picks.

6. 6

   Drizzle the rolls with the remaining tablespoon of olive oil and bake at 200 °C / 400 °F for 22 to 25 minutes, or until the chicken is fully cooked and still juicy.

7. 7

   While the chicken bakes, make the sauce. Place the roasted peppers, crushed tomato, chicken broth, heavy cream, the remaining garlic clove, red wine vinegar, the remaining dried oregano, and the remaining sweet paprika in a blender or mixing cup. Blend until smooth.

8. 8

   Pour the sauce into a small saucepan and cook over medium heat for 5 to 7 minutes, stirring occasionally, until slightly thickened. Adjust with salt and black pepper to taste.

9. 9

   Let the chicken rolls rest for 5 minutes out of the oven. Remove the picks if used, slice into thick rounds, and serve with the warm roasted red pepper sauce spooned over or on the side.