I N G R E D I E N T S

Blackberry Ancho Sauce:
4 Tbsp. unsalted butter
2 celery stalks, diced fine
1 medium carrot, diced fine
2 small yellow onions, diced fine
2 Tbsp. black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho puree
1/4 cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries

Chicken:
1/2 cup all-purpose flour
3 Tbsp. Terra Sol Cascabel Paste
Salt and pepper
4 French-cut chicken breasts
1 lb. fresh spinach, washed and stems removed
1/4 cup olive oil
 

I N S T R U C T I O N S
Blackberry Ancho Sauce:
Melt the butter in a medium or large saucepan over medium heat. Sauté the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho paste, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.

Chicken:
Preheat oven to 450. In a mixing bowl, combine flour, cascabel paste and season with salt and pepper. Season the chicken breasts with salt and pepper. Sauté 2 cloves of garlic and spinach. Cool down over ice. Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess. In a large ovenproof sauté pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.