Name: Chicken Breast with Bell Pepper Cream
Prep time: 45 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo chicken breast, as a steak; 2 cans bell pepper; 1 package cream cheese; 3 cups cow's milk; 2 sticks butter, glory; granulated chicken bouillon; salt, and pepper to taste; 5 carrots; 2 zucchinis; 1 can ear corn; 2 chayotes

Preparation

45 mins

Low

For the mashed potatoes: Wash the potatoes and boil them in a saucepan with enough water to completely cover them. Add salt, check the potatoes by inserting a knife to verify their tenderness. Once cooked, peel them and mash them with a large spoon or fork, seasoning again with salt and pepper while mashing. In a saucepan or skillet, heat a stick of glory butter and then add the puree, let it season while integrating both ingredients. Slowly pour in the milk while continuing to stir the puree, allow the milk and butter to incorporate and evaporate until everything is thick. Check the seasoning of the salt, adding more if necessary. Preparation of vegetables: Dice carrot, zucchini, and chayote into small cubes, and pre-cook them with water and Knorr Suiza. Once we verify that the vegetables are crisp, we remove them from the water and let them cool. We add butter in a saucepan or skillet, incorporate the pre-cooked vegetables and corn to finish cooking them.