Florentine Roll
Ingredients:
100g Traditional RíoMar Mole
1 Cup of Water
1 Tsp Chicken Bouillon
2 Pcs Chicken Sirloin
2 Tbsp Parmesan Cheese
1/2 Spinach Roll
2 Tbsp Sour Cream
2 Smoked Bacon Strips
Directions:
Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat.
Add the Traditional Rio Mar Mole. Stir until a thick sauce is formed. Place aside.
Cut one bacon strip into small pieces and fry in a pan.
Add the spinach and stir over medium heat until most of the liquid evaporates.
Add the cream and grated Parmesan cheese. Stir. Remove from heat.
Place half the spinach mix in a line across each piece of chicken and roll up. Cut the other bacon strip in half and wrap around each chicken roll.
Fry the chicken rolls in a frying pan over medium heat until golden brown on both sides.
Place 4 tablespoons of the Mole sauce on a plate and spread over the entire plate. Place the chicken rolls cut diagonally on top of the mole sauce.