Chicken Breasts Stuffed With Smoked Gouda

Directions

1. Advance
2. Preparation: Place the whole chiles over a gas burner turned to high and roast till blackened on all sides. Place them in a plastic or possibly paper bag and close the bag. After 5 min, remove the chiles and rub off the black skin. Throw away the stem, and cut the chiles lenghtwise so which each one opens into a flat piece. Throw away the chiles seeds and ribs. Rinse the chicken breasts with cool water and pat dry. Lay the breasts, skin side down, on a work surface and sprinkle a single chile on each breast, then add in a thin layer of shredded Gouda. Tightly roll each breast. Loop 1 or possibly 2 pcs of string around each breast and tie it snugly so which the cylinder is held closed. In separate containers, set aside the pumpkin seeds and extra virgin olive oil. Combine all the ingredients for the salsa, stir well and set aside at room temp. Advance prep. can be done up to 8 hrs ahead.
3. Final cooking steps: Preheat the oven to 450 degrees. Line a shallow roasting pan with foil, then top the pan with a wire rack which has been sprayed with cooking spray. Place the chicken, skin side up on the rack.
4. Turn the oven setting to broil, place the chicken about 4 inches below the heating element and broil chicken till the skin is golden brown. about 4 to 6 min. Immediately turn the oven to 400 degrees. Brush the chicken with extra virgin olive oil and roast if for about 15 min longer. Chicken is done when juices run clear when pierced with a fork. Spoon warmed salsa across 4 dinner plates. Place the chicken in the center of salsa, sprinkle with the pumpkin seeds and serve at once.