Chicken Rolls Filled with Cheese and Chipotle Sauce

Philadelphia
Enjoy these chicken rolls filled with Philadelphia® Cream Cheese and manchego cheese, accompanied by a creamy chipotle sauce. A delicious recipe perfect for your weekly menu, and very easy to prepare. The cream cheese will give it an unmatched consistency, and its flavor will conquer even the most demanding palate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3/4 cups sour cream, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/2 cups chipotle chile, in a can, for the sauce
  • 1 cup chicken broth, for the sauce
  • 1 package Philadelphia® cream cheese, of 190 g
  • 2 tablespoons butter, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 1 package Philadelphia® cream cheese, 190 g
  • 1/2 cups onion, finely chopped, for the filling
  • 1 cup ear corn, yellow, in kernels, for the filling
  • 1/4 cups cilantro, finely chopped, for the filling
  • salt
  • pepper
  • 6 pieces chicken breast, in sheets
  • 24 slices Manchego cheese
  • 1 cup flour, for breading
  • 2 eggs, for breading
  • 2 cups breadcrumbs, for breading
  • vegetable oil, for frying
  • ear corn, yellow, for garnish
  • cilantro, in leaves, for garnish
  • vegetables, sautéed, for garnish
Preparation
20 mins
15 mins
Low
  • For the sauce, blend the sour cream with the onion, garlic, chipotle pepper, chicken broth, and a bar of Philadelphia® Cream Cheese until completely integrated.
  • Pour the sauce over a saucepan with hot butter; season with salt and pepper and cook for 5 minutes. Set aside.
  • For the filling, cut the Philadelphia® Cream Cheese into smaller pieces for easier use.
  • Place the onion, yellow corn, and cilantro in a large bowl; season with salt and pepper, mix and add the Philadelphia® Cream Cheese, incorporating until you achieve a spreadable consistency.
  • On a cutting board, place the chicken breast in sheets, add the slices of manchego cheese and the mixture of Philadelphia® Cream Cheese; roll up and secure with toothpicks to maintain the shape.
  • Bread the chicken rolls; first, flour each roll, dip in egg, and then coat with breadcrumbs until fully covered. Fry in enough hot oil and drain on paper towels. Cut the rolls in half.
  • In a large platter, pour the chipotle sauce, place the halved chicken rolls. Garnish with yellow corn and cilantro; serve with steamed vegetables.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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