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1
To high and roast until blackened on all sides.
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2
Place them in a plastic or paper bag and close the bag.
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3
After 5 minutes, remove the chiles and rub off the black skin.
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4
Discard the stem, and cut the chiles lenghtwise so that each one opens into a flat piece.
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5
Discard the chiles seeds and ribs.
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6
Rinse the chicken breasts with cold water and pat dry.
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7
Lay the breasts, skin side down, on a work surface and sprinkle a single chile on each breast, then add a thin layer of shredded Gouda.
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8
Tightly roll each breast.
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9
Loop 1 or 2 pieces of string around each breast and tie it snugly so that the cylinder is held closed.
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10
In separate containers, set aside the pumpkin seeds and olive oil.
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11
Combine all the ingredients for the salsa, stir well and set aside at room temp.
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12
Advance prep.
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13
can be done up to 8 hours ahead.
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14
Final cooking steps: Preheat the oven to 450 degrees.
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15
Line a shallow roasting pan with foil, then top the pan with a wire rack that has been sprayed with cooking spray.
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16
Place the chicken, skin side up on the rack.
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17
Turn the oven setting to broil, place the chicken about 4 inches below the heating element and broil chicken until the skin is golden, about 4 to 6 minutes.
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18
Immediately turn the oven to 400F (200C).
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19
Brush the chicken with olive oil and roast if for about 15 minutes longer.
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20
Chicken is done when juices run clear when pierced with a fork.
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21
Spoon warmed salsa across 4 dinner plates.
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22
Place the chicken in the center of salsa, sprinkle with the pumpkin seeds and serve at once.
