Argentine-style chicken roulade stuffed with spiced corn humita and cheese, with warm roasted tomato sauce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the plum tomatoes and 2 garlic cloves on a baking dish, add 1 1/2 tablespoons olive oil, half of the oregano, a pinch of salt, and black pepper, and roast for 25 minutes until browned and juicy.

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   2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and red bell pepper with a pinch of salt, and cook for 6 to 8 minutes until softened.

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   3. Stir in 2 minced garlic cloves, half of the sweet paprika, and the mild crushed chili. Cook for 30 seconds, add the corn kernels, and mix well.

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   4. Add the broth or water and cook for 3 minutes. Pour in the heavy cream and cook 2 to 3 minutes more, stirring, until you get a thick humita-style filling. Remove from the heat and mix in half of the parsley. Let it cool slightly.

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   5. Season the chicken breasts with the remaining sweet paprika, salt, and black pepper. Spread the humita filling over each opened breast and top with the criollo cheese or mozzarella.

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   6. Roll each breast into a compact roulade and place them seam-side down in a lightly oiled baking dish. If needed, shape them gently with your hands so the filling stays enclosed.

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   7. Bake the roulades at 200 °C / 400 °F for 20 minutes, or until the chicken is cooked through and the cheese has melted.

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   8. Transfer the roasted tomatoes and roasted garlic to a blender or food processor with their roasting juices. Add the remaining olive oil, the remaining oregano, and 1 tablespoon water if needed, then blend into a rustic sauce. Adjust with salt and black pepper.

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   9. Warm the roasted tomato sauce for 2 minutes in a small saucepan over low heat or in the still-warm oven at 160 °C / 320 °F, just enough to serve it warm.

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    10. Serve each Argentine-style chicken roulade with the warm roasted tomato sauce underneath or on the side, and finish with the remaining chopped parsley.