Raspberry-Chile Glazed Chicken Roulade

3 tablespoons olives oil

dash salt and pepper

1 cup oyster mushrooms, cleaned and sliced into bite-sized pieces

2 large boneless, skinless chicken breasts, butterflied

1-2 teaspoons Smoky Chipotle Adobo

6 ounces goat cheese

2 pablano chiles, fire-roasted, seeded, and cut into 1/4-inch-wide strips

2 tablespoons fresh oregano, optional

toothpicks

6 ounces red chile-raspberry jam or jelly, heated and strained of seeds (add 1 or 2 teaspoons chile powder to jelly if you can't find red chile-raspberry jelly)

Preheat the oven to 325.

Heat the oil in a heavy skillet; add salt and pepper and the mushrooms and saute on high heat until nicely browned.  Remove mushrooms and reserve.  Save skillet with any accumulated juices.

Trim the chicken of excess fat.  Gently pound with a kitchen mallet to a uniform 1/4-inch thickness.  Season each piece of chicken with dry rub and divide the goat cheese equally between each piece, spreading it on the inside to cover the center 1/3 to 1/2 of the meat.

Divide the chile strips and mushrooms evenly between each piece of meat.  If using, sprinkle fresh oregano on top.

Roll each piece into a long cylinder, using a toothpick or wooden skewer to secure.  Saute roulades in same skillet used for the mushrooms over medium-high heat to sear all sides of each roulade.  Place roulades in a baking dish and brush with half the heated jelly.  Bake until the chicken is cooked through and juices run clear, 15-20 minutes.

After removing from oven, let meat rest, loosely covered, 4-5 minutes.  Drizzle with the remaining warmed jelly and serve.

Serves 4.

Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.