Pampas Chicken Roulade with Creamy Corn, Roasted Red Pepper and Mild Herb Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Roast the red bell pepper directly over a flame or on a tray until the skin is charred and loosens. Cover for 5 minutes, then peel, seed and chop it.

2. 2

   2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and 2 minced garlic cloves with a pinch of salt. Cook for 5 to 6 minutes until tender. Stir in the corn, 1 teaspoon sweet paprika, the crushed chili if using, and 1/2 teaspoon oregano. Cook 3 minutes more and remove from the heat.

3. 3

   3. Transfer the corn mixture to a bowl and let it cool for 5 minutes. Add the chopped roasted pepper, half of the grated sardo cheese, the breadcrumbs, the beaten egg and half of the chopped parsley. Mix well until you have a moist but firm filling.

4. 4

   4. Place the butterflied chicken breasts between sheets or on a board and gently flatten them to an even thickness. Season both sides with the remaining salt, black pepper and 1 teaspoon sweet paprika.

5. 5

   5. Divide the filling among the chicken breasts, roll them up carefully and place them seam-side down. If needed, secure each roulade with toothpicks or kitchen twine.

6. 6

   6. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown the chicken roulades for 2 minutes per side until well sealed.

7. 7

   7. Transfer the skillet to the oven and cook the roulades for 18 to 22 minutes at 200 °C / 400 °F, or until the chicken is cooked through and the juices run clear.

8. 8

   8. Meanwhile, make the sauce. In a small saucepan, heat the last tablespoon of olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the chicken broth and heavy cream; cook for 3 minutes. Stir in the remaining sardo cheese, the remaining parsley and the last 1/2 teaspoon oregano. Cook for 2 to 3 minutes, stirring, until the sauce thickens lightly. Adjust with salt and pepper.

9. 9

   9. Let the roulades rest for 5 minutes out of the oven. Remove toothpicks or twine, slice into thick medallions and serve with the mild herb sauce spooned over or on the side.