Chicken Malco Roll-Ups
Makes 4 to 6 appetizer servings. Recipe is by Malcolm Young.
4 (8-ounce) skinless chicken breasts from Iverstine Family Farms
4 tablespoons cilantro, finely chopped
4 tablespoons pine nuts, roasted
2 poblano chili peppers, roasted, peeled and cut into ¼-inch pieces
8 strips red bell pepper
1 (16-ounce) jar of Malco’s Magnificent Salsa
1. Pound chicken breasts until flat. Mix cilantro, pine nuts and poblano pepper pieces.
2. Spread 1/4 of the mixture over each chicken breast. Top each breast with 2 bell pepper strips. Roll up chicken and secure with toothpicks. Grill about 3 to 4 minutes per side until done. Can also be prepared in a grill skillet on top of the stove, using vegetable oil.
3. Slice breasts diagonally, place on a serving dish and serve with the salsa, heated or chilled, as a dipping sauce.