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SAUCE: Boil the jamaica, it should be well concentrated. Strain and reserve.
In a pot put a little oil, add the finely chopped shallot and fry. Add the sugar, vinegar and 1 cup of jamaica concentrate
Once the sugar is dissolved, add the cornstarch dissolved in a little cold water. Move until it thickens slightly. Reserve and keep warm
Wash and disinfect the spinach Peel the jicama and cut into thin strips Cut the cheese into strips
Season the milanesas or chicken breasts. Put a layer of spinach on the milanesas, arrange some julienne jicama, cheese and cranberries and roll up with some chopsticks
In a pan heat a tablespoon of olive oil and put the chicken rolls (first 3 and then the other 3), turn carefully to seal on all sides.
Remove the chopsticks and carefully transfer them to a baking or refractory tray, cover with aluminum and bring to the oven at 170ºC for 20 minutes or the time necessary for them to finish cooking and not be raw inside.
To serve, put a mirror of the sauce on each plate and a chicken roll on top.
PRESENTATION
It goes well with a green salad, pasta or rice.
TIPS
If you prefer you can put a little sauce on the chicken.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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