Stuffed Chicken Breast with Poblano Strips in Squash Blossom Sauce

Sal Sol
Prepare with us this recipe ideal for a main dish, it is a juicy chicken breast roll, filled with strips of poblano pepper with corn and Oaxaca cheese, served with a creamy squash blossom sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped, for the filling
  • 1/2 cups onion, finely chopped, for the filling
  • 1 cup Poblano chile strips, for the filling
  • 1/4 cups fresh epazote, chopped for the filling
  • 1/2 cups corn kernels
  • 1 pinch Sal Sol® sea salt
  • 2 chicken breasts, flattened
  • 1 cup Oaxaca cheese, shredded
  • 1/2 cups cow's milk
  • 1 cup sour cream
  • 1 clove garlic
  • 3 cups zucchini blossoms, clean
  • 1/2 cups cream cheese
  • 1 tablespoon butter
  • 1 pinch nutmeg
  • 1 pinch Sal Sol® sea salt
  • zucchini blossoms, for decoration
  • salad, or rice, to accompany
Preparation
30 mins
40 mins
Low
  • Preheat the oven to 180° C.
  • Heat a skillet over medium heat with the oil and fry the garlic with the onion, the strips, fresh epazote, the corn, season with Sal de Mar Sal Sol® to taste. Set aside the filling.
  • On a board, place aluminum foil, spread the chicken breasts, fill with the previous preparation and Oaxaca cheese, roll up and cover with aluminum foil, place the rolls on a tray and bake for 20 minutes. Set aside.
  • Add the sauce ingredients to the blender, blend for 3 minutes and set aside.
  • Heat a small pot over medium heat with the butter and cook the sauce until it thickens slightly, season to taste with Sal de Mar Sal Sol® and nutmeg, serve the chicken breast sliced and sauced, decorate with squash blossoms. Enjoy.

Nutritional Information

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