Stuffed Chicken Breast with Poblano Strips in Squash Blossom Sauce

Name: Stuffed Chicken Breast with Poblano Strips in Squash Blossom Sauce
Prep time: 70 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, finely chopped, for the filling; 1/2 cups onion, finely chopped, for the filling; 1 cup Poblano chile strips, for the filling; 1/4 cups fresh epazote, chopped for the filling; 1/2 cups corn kernels; 1 pinch Sal Sol® sea salt; 2 chicken breasts, flattened; 1 cup Oaxaca cheese, shredded; 1/2 cups cow's milk; 1 cup sour cream; 1 clove garlic; 3 cups zucchini blossoms, clean; 1/2 cups cream cheese; 1 tablespoon butter; 1 pinch nutmeg; 1 pinch Sal Sol® sea salt; zucchini blossoms, for decoration; salad, or rice, to accompany

Sal Sol

Prepare with us this recipe ideal for a main dish, it is a juicy chicken breast roll, filled with strips of poblano pepper with corn and Oaxaca cheese, served with a creamy squash blossom sauce.

Reviewed by Editorial Team of Kiwilimón

Published: 17-07-2017

Preparation

30 mins

40 mins

Low

Preheat the oven to 180° C. Heat a skillet over medium heat with the oil and fry the garlic with the onion, the strips, fresh epazote, the corn, season with Sal de Mar Sal Sol® to taste. Set aside the filling. On a board, place aluminum foil, spread the chicken breasts, fill with the previous preparation and Oaxaca cheese, roll up and cover with aluminum foil, place the rolls on a tray and bake for 20 minutes. Set aside. Add the sauce ingredients to the blender, blend for 3 minutes and set aside. Heat a small pot over medium heat with the butter and cook the sauce until it thickens slightly, season to taste with Sal de Mar Sal Sol® and nutmeg, serve the chicken breast sliced and sauced, decorate with squash blossoms. Enjoy.