Season the chicken breasts with salt and pepper. Heat butter and sear the breasts until golden brown on both sides. Remove from the skillet and set aside.
Soak the chiles in hot water for a while. Drain the water and remove the seeds from the chiles.
Blend the chiles with the almonds and milk to make the sauce. Season the powdered broth to taste.
Place the breasts in a baking dish, cover with the sauce, and bake in the oven at 200ºC for 25 minutes.
To toast the sesame seeds, put them in a skillet, place over the heat, stirring carefully so they don’t burn for about 3 minutes, and then remove immediately.
To serve, sprinkle with toasted sesame seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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