Chicken Breast with Ventilla Chile

Name: Chicken Breast with Ventilla Chile
Prep time: 90 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 chicken cutlets; 4 slices deli ham; 4 slices Manchego cheese, or Chihuahua cheese; 1 egg, mixed; breadcrumbs, as needed; cooking spray; 4 ancho chiles, soaked and cleaned; 400 grams Chihuahua cheese, or Manchego cheese for stuffing the chiles; 1 can condensed milk; 1/2 liters sour cream; salt, to taste; pepper, to taste; granulated chicken bouillon, for seasoning

Ivonne Vallejo

It's a stuffed chicken with a sweet and sour flavor, very delicious, not to forget the sensational taste that ancho chile adds.

Reviewed by Editorial Team of Kiwilimón

Published: 24-06-2013

Nutritional information

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

At the moment, this recipe does not have nutritional information.

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Presentation

Serve one chile on one side and the breast on the other, both drenched in the chile sauce, and you can accompany them with French fries.

Tips

You can stuff the breasts with mushrooms. Instead of baking, you can brown them in a skillet over low heat and covered to ensure they cook well inside. If you want the sauce to be more liquid, you can add a little milk.

Chicken Breast with Ventilla Chile

Ivonne Vallejo

Chicken Breast with Ventilla Chile

Ingredients

Preparation

Nutritional information

Presentation

Tips

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