Chicken ballottine with squash salsa Recipe

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Chicken ballottine with squash salsa

Artist:	_	Yield:	4
Categories:	Central American, Chicken, Entrees, Mexican, North American, Poultry, South American, Squash, Vegetables	Rating:	0
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Ingredients:

2		Whole Chicken Breasts
		-skinned, boned, halved and
		-pounded
1/2	lbs	Spinach, stemmed and washed
		SQUASH SALSA
1/4	cup	Zucchini, finely diced
1/4	cup	Yellow Crookneck Squash
		-finely diced
1/4	cup	Carrot, finely diced
1/4	cup	Jicama, finely diced
1/4	cup	Onion, finely diced
1		Tomatillo, husked and finely
		-diced
1	small	Tomato, finely diced
1		Clove Garlic, minced
1		Serrano Chile, seeded and
		-finely minced
1	tbsp	Fresh Oregano, minced
1	tsp	Olive Oil
1	tbsp	Fresh Lime Juice

Procedures:

1	Combine all salsa ingredients and let sit for 1 hour at room temperature.
2	Remove all visible fat from chicken breasts.
3	Place each breast half on a large piece of plastic wrap.
4	Cook spinach leaves in boiling water for 1 minute.
5	Drain and squeeze out all moisture.
6	Arrange spinach leaves over chicken pieces, distributing evenly.
7	Starting at one end, roll up each breast with spinach inside.
8	Wrap each chicken roll in plastic wrap, then in aluminum foil, twisting each end to seal.
9	Place sealed chicken bundles in a large pan of boiling water.
10	Reduce heat to a simmer and poach chicken for 15 minutes.
11	Remove from heat, discarding foil and plastic wrap.
12	Slice each chicken bundle into 4 pieces and arrange on serving plates.
13	Spoon some salsa over chicken.