Name: Breaded Chicken Stuffed with Vegetables
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 tablespoon Primavera® margarine, bar 90 g; 1/3 onions, sliced; 1 clove garlic, finely chopped; 1 carrot, cut into thin strips; 1 pumpkin, cut into thin strips; 1 red bell pepper, cut into thin strips; 1 yellow bell pepper, cut into thin strips; 1 bell pepper, orange, cut into thin strips; 4 ears corn, baby, cut in half; salt and pepper; 1 tablespoon oregano; 4 chicken cutlets; flour, for breading; egg, beaten. for breading; breadcrumbs, for breading; 1 cup asadero cheese, cut into sticks, for breading; 2 tablespoons Primavera® margarine, bar 90 g; fresh cilantro, for garnish

Preparation

20 mins

15 mins

Low

For the filling, melt Margarina Primavera® in a skillet over medium heat and cook the onion and garlic until translucent. Add the vegetables one by one, allowing enough cooking time for each. Season with salt, pepper, and oregano. Remove and cool. On a cutting board, lay out a chicken fillet, season with salt and pepper, place the vegetable and cheese filling, roll it up, and secure with a wooden toothpick if necessary. Repeat with the remaining fillets.