Delicious chicken breasts stuffed with spinach, ricotta, and blueberries in chipotle cream. It’s a perfect recipe to break the monotony and it’s delicious.
Spread butter on both sides of the cutlets and season with salt and pepper. Place them on a platter.
Mix the ricotta with the blueberries. Stuff the chicken cutlets with about 5-6 spinach leaves and some of the ricotta with blueberries.
Roll them up and wrap in aluminum foil. Bake in a baking dish for 25 minutes or until cooked through.
In a saucepan with a tablespoon of oil, sauté the chopped onion until transparent, then add the sliced mushrooms and sauté. Let them release their liquid and add salt and pepper.
Prepare the cream. Blend the cream cheese bar, the ground chipotle pepper, the chicken broth, and the milk. Add this mixture to the pot with the mushrooms. It will be ready when it comes to a boil.
Serve the stuffed chicken breasts covered in the cream and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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