Stuffed Chicken with Zucchini Flowers and Poblano Sauce
This recipe for stuffed chicken with zucchini flowers and poblano sauce is an easy and delicious dish that your family will love.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
2
Servings
- 4 boneless chicken breast, flattened
- 1 bunch zucchini blossoms, without stem
- 1/2 onions, small, finely chopped
- 1 clove garlic
- 4 leaves epazote, chopped
- 1 Philadelphia® cream cheese, cut in half
- 1 teaspoon chicken bullion
- 3 Poblano chiles, skinless, without seeds
- 1/2 onions, in large cubes
- 2 tablespoons margarine
- 1 clove garlic, chopped
- water, necessary amount
- 2 tablespoons whipping cream
- salt, necessary amount
Preparation
40 mins
0 mins
Low
- Fry the chopped onion and garlic with a little oil until well sautéed. Add the zucchini flowers, epazote, and cook over high heat for 4 more minutes. Season with Knorr Suiza and set aside.
- Season the chicken breasts with a pinch of granulated Knorr Suiza. Soften half of the cream cheese and spread it on the breasts. Fill the breasts, wrapping them in aluminum foil until tightly sealed. Cook in a pot with chicken broth for 25 minutes.
- In a pan with melted margarine, fry the diced onion and chopped garlic until sautéed. Add the poblano pepper and cook for 3 minutes. Blend with the remaining cream cheese, cream, and the Knorr Suiza cube, strain, and return to the pan over low heat until thickened. Don't forget to season the sauce.
- Serve on a plate with the chicken breast cut into medallions and drizzle with the sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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