Stuffed Chicken in Chipotle and Walnut Sauce

Yoplait Griego
Try this delicious recipe for stuffed chicken with mushrooms accompanied by a rich chipotle, walnut, and Yoplait® Greek Yogurt No Sugar Added sauce. Pair it with delicious rice, and it will be a perfect dish for a family meal or a dinner with friends.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 tablespoons olive oil, for the filling
  • 1/4 cups onion, finely chopped, for the filling
  • 1 clove garlic, finely chopped, for the filling
  • 1 cup button mushrooms, cut into small cubes, for the filling
  • 1 tablespoon parsley, finely chopped, for the filling
  • 1 chicken breast, halved, boneless and skinless
  • 3 cups Yoplait® sugar-free Greek yogurt, for the sauce
  • 1 cup requesón, for the sauce
  • 1/2 cups pecans, for the sauce
  • 2 chipotle chiles, pickled for the sauce
  • salt
  • pepper
  • 2 tablespoons butter
  • white rice, for accompaniment
  • parsley, finely chopped, for decoration
Preparation
40 mins
15 mins
Low
  • In a skillet, heat the olive oil, then add the onion and cook until it changes color. When it changes color, add the garlic and mushrooms, and cook for 5 minutes. Add the parsley, remove from heat, and set aside.
  • For the sauce, blend Yoplait® Greek Yogurt No Sugar Added with the ricotta, walnut, chipotle pepper, salt, and pepper for 5 minutes, until all ingredients are well combined.
  • To fill the chicken breasts, cut the breast in half without cutting all the way through and fill with the mushrooms; close with two toothpicks. Season with salt and pepper and set aside.
  • In a skillet over medium heat, heat the oil and cook the chicken breasts for 20 minutes.
  • In a skillet, melt the butter, pour in the sauce, and cook for an additional 10 minutes.
  • Serve on a plate and garnish with finely chopped parsley. Accompany with white rice.

Nutritional Information

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