Cheese-Stuffed Chicken Breast with Mango Pico de Gallo
Mauricio Eggleton
This recipe for cheese-stuffed chicken breast served with mango pico de gallo is finger-licking good; you can't miss it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 chicken breasts, flattened
  • 2 mangoes, diced
  • 2 tomatoes, diced
  • 1 teaspoon italian seasoning
  • 1 cup panela cheese , diced
  • 1 cup goat cheese
  • salt
  • pepper
  • 3 tablespoons mustard
  • 1 cup white vinegar
  • 1 red onion, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • 2 green chiles , finely chopped
  • olive oil
Preparation
45 mins
25 mins
Low
  • Season the flattened chicken breast with salt, ground black pepper, and dried Italian herbs. Fill the breasts with strips of panela cheese and goat cheese.
  • Roll up the breasts and press them to ensure they stay firm and do not open during cooking, then brush with a little mustard and add a pinch of Italian herbs.
  • Pour a little olive oil into a pan, then place the chicken rolls over medium heat and turn them gradually for even cooking.
  • While the chicken is cooking, place white vinegar, salt, ground black pepper, diced red onion, diced mango, diced seeded tomato, cilantro leaves, and sliced fresh green chili in a bowl.
  • Mix the mango pico de gallo well until all ingredients are integrated and let it rest in the refrigerator for 5 minutes.
  • Serve the cheese-stuffed chicken breast with the mango pico de gallo.

Nutritional Information

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