Chicken roulade with red chard

PERFECT FOR COMPANY: Chicken roulade with red chard, pepitas and chiles over hominy. (Kirk McKoy / Los Angles Times)

March 4, 2009
Total time: 1 hour, 25 minutes

Servings: 4

Note: This recipe requires kitchen twine.

2 large dried ancho chiles

4 large boneless and skinless chicken breasts

1 1/2 teaspoons salt, divided

1/2 cup plus 1 tablespoon raw pepitas (pumpkin seeds)

1 cup finely chopped onion (about 1/2 onion)

2 cloves garlic, minced

4 tablespoons olive oil, divided

1 bunch red chard, deveined and chopped, about 4 cups

1/8 teaspoon allspice

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

2 chipotles in adobo sauce

4 slices of bacon, diced

3 cups hominy, drained and rinsed, or 1 (29-ounce) can

Zest and juice of 1 lime

1 tablespoon minced cilantro