Please critique this recipe.
Chick breast thinly pounded, filled w/ pepper Jack cheese, spinach leaves, ham.
Rolled and baked with a white wine and chick broth sauce.
Served with fresh mango salsa
I'd like to know more about the seasoning. No herbs or spice? Jack cheese is bland/mild and is nothing special with ham or chicken imho. Step it up to swiss or jarlsberg would be an improvement. or a provolone. Thyme, sage, rosemary, pick one and only one would work well also. Maybe a mexican oregano and some guajillo pepper if you're using a Mexican inspired mango salsa. Perhaps some oaxaca and a little cotija to finish instead of the jack.
Are they going to be baked/braised in the sauce? Browned and roasted to completion, with the sauce made separately?
I need more details to have real opinion. As written, it seems under flavored.
What your describing is a fairly popular chicken roulade combination. Last weekend I did something similar very similar. I rendered diced pancetta, then sauteed the spinach leaves in the pancetta fat until cooked down. I feel this is an important step as raw spinach contains a tremendous amount of moisture that you don't want inside your rolled chicken. For the cheese I used goat cheese.
I like the sound of your sauce, but for me the mango salsa takes the flavor combination in a direction I wouldn't personally enjoy when combined with a white wine sauce. Of course as others point out, you should try it and see how you like it! That is how every cook hones their craft, only so much can be accomplished through thought or discussion.
If I were to have mango salsa with it, I would season the chicken breasts in jerk seasoning and sub fire roasted yellow and red sweet bellpepper for the spinach. With the chutney/salsa I would forgo the white wine and most likely add a peach or pear gastrique as a base sauce.
If you have any shops that carry Boars Head products they have a chipotle gouda that is more flavorful than most off the shelf pepper jacks I have tried, if you want to experiment further.
eastshores, appreciate your thoughts. I was thinking the pepper jack, or any spicy cheese, would work to create a spicy/sweet flavor with the mango salsa. Actually, I was thinking of cooking the chick in the wine/broth just to keep it from drying out. I would not use it as *the* sauce when plating, rather the mango. Really appreciate the spinach pre cook hint, hadn't thought of the water aspect.