Stuffed Chicken Breasts with Huitlacoche in Cilantro Sauce

Cocina Lala®
This stuffed chicken breast recipe is sensational, as they are filled with a delicious huitlacoche stew and topped with a creamy cilantro sauce that provides an unmatched contrast of flavor and color.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
4
Servings
  • 1/4 cups vegetable oil
  • 1/2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cups huitlacoche
  • 5 epazotes, (only the leaves)
  • 1 pinch salt
  • 4 chicken breast fillets
  • 1 tablespoon Lala® butter
  • 500 milliliters Lala® table cream
  • 250 milliliters Lala® evaporated milk
  • 1 clove garlic, for the sauce
  • 1/2 bunches fresh cilantro, for the sauce
  • 2 serrano chiles, for the sauce
  • 2 pinches salt, for the sauce
Preparation
15 mins
25 mins
Low
  • Heat the oil in a medium skillet over medium heat, add the onion, garlic, huitlacoche, and epazote. Cook for 10 minutes and season.
  • Stuff the chicken breast with the huitlacoche, roll it up, and secure with toothpicks. Heat the remaining oil and fry the breasts until well cooked, about 10 minutes.
  • Blend the Media Crema LALA®, Evaporated Milk LALA®, garlic, cilantro, and serrano chili.
  • Heat the LALA® Butter in a medium saucepan and add the previous sauce, cook for 5 minutes and season. It should be thick.
  • Serve the breasts with the sauce.

Nutritional Information

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