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Recipes

My Award-Winning Pollo en Nogada Recipe

Bacon-wrapped chicken breasts stuffed with roasted pasilla chiles, dried fruit, Menonita cheese, and nuts, finished with a creamy goat cheese sauce.

Prep Time (minutes)​

30

Cook Time (minutes)

40

Total Time (minutes)​

70

Servings​

4

About This Recipe

This dish was inspired by Puebla’s traditional Chiles en Nogada. Rosie’s version features chicken breast stuffed with roasted pasilla chile, melted Menonita cheese, dried fruit, and nuts, wrapped in bacon, and topped with a creamy goat cheese sauce.


Rosie dreamed up the dish while preparing for the 2015 So Cal Chef Open at Pechanga Casino. It went on to win the competition’s Pinnacle Award an accomplishment that affirmed her hard work, sacrifices, and growing confidence as a chef.

Ingredients

Chicken

  • 4 chicken breasts

  • 12 ounces dried fruit

  • 2 large pasilla chiles

  • 12 ounces Menonita cheese

  • 12 slices bacon

  • 12 ounces chopped nuts

  • Minced cilantro, for garnish


Goat Cheese Sauce

  • 4 cups heavy whipping cream

  • 1 ounce tequila reposado, 2 ounces brandy, or bourbon

  • 100 grams goat cheese

  • 100 grams sugar

  • 100 grams pecans

Instructions

  1. Butterfly each chicken breast and pound it until thin.

  2. Soak the dried fruit in warm water until rehydrated, then drain.

  3. Roast the pasilla chiles. Peel them, remove the seeds, and cut them into strips.

  4. Lay each chicken breast on a clean work surface. Add dried fruit, Menonita cheese, chopped nuts, and two strips of roasted pasilla chile.

  5. Fold the chicken around the filling. Wrap each breast with bacon and secure it with toothpicks.

  6. Preheat the oven to 350°F.

  7. Place the chicken on a baking tray and bake for approximately 40 minutes, or until it reaches a safe internal temperature.

  8. To prepare the sauce, blend the heavy cream, chosen spirit, goat cheese, sugar, and pecans until smooth.

  9. Pass the sauce through a chinois or fine-mesh strainer.

  10. Spoon the goat cheese sauce over the chicken, garnish with minced cilantro, and serve.

Rosie's Notes

This recipe earned Rosie the Pinnacle Award at the 2015 So Cal Chef Open. Her son, Peter, said its flavors reminded him of fall and the comforts of home.


Remember to remove all toothpicks before serving!

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