Stuffed Mexican Chicken Medallions

1. 1

   Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.

2. 2

   Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.

3. 3

   Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.

4. 4

   Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.

5. 5

   In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.

6. 6

   Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.