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

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.