Chicken Breast with Ventilla Chile
It's a stuffed chicken with a sweet and sour flavor, very delicious, not to forget the sensational taste that ancho chile adds.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 4 chicken cutlets
- 4 slices deli ham
- 4 slices Manchego cheese, or Chihuahua cheese
- 1 egg, mixed
- breadcrumbs, as needed
- cooking spray
- 4 ancho chiles, soaked and cleaned
- 400 grams Chihuahua cheese, or Manchego cheese for stuffing the chiles
- 1 can condensed milk
- 1/2 liters sour cream
- salt, to taste
- pepper, to taste
- granulated chicken bouillon, for seasoning
Preparation
1h 30 mins
0 mins
Low
- The breasts are seasoned with salt and pepper and flavored with Knorr Swiss.
- Each chicken breast is stuffed with a slice of ham and cheese; if you like, you can add sliced mushrooms.
- They are dipped in egg and coated with breadcrumbs.
- Place them on a baking tray, spraying a little cooking oil on top.
- Bake at 175°C until golden and the meat is cooked. This will depend on the thickness of the cutlets or if you used boneless breasts.
- Another option is to brown them in oil in a skillet over low heat and covered to ensure they cook well inside.
- While the breasts are cooking, soak the ancho chiles in boiling water until soft and clean them, as if to stuff.
- They are filled with cheese and arranged in a baking dish.
- Mix the cream with the condensed milk, season lightly with salt and pepper, and add Knorr Swiss to taste.
- The chiles are covered with this mixture of cream and milk.
- Cover the baking dish with aluminum foil and bake until cooked and the cheese melts, about 20 minutes.
- Serve with the chicken drenched in the chile sauce.
- It can be served with French fries, and that's it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by