Name: Stuffed Chicken with Zucchini Flowers and Poblano Sauce
Prep time: 40 min
Yield: 2
Cuisine: Mexicana
Ingredients: 4 boneless chicken breast, flattened; 1 bunch zucchini blossoms, without stem; 1/2 onions, small, finely chopped; 1 clove garlic; 4 leaves epazote, chopped; 1 Philadelphia® cream cheese, cut in half; 1 teaspoon chicken bullion; 3 Poblano chiles, skinless, without seeds; 1/2 onions, in large cubes; 2 tablespoons margarine; 1 clove garlic, chopped; water, necessary amount; 2 tablespoons whipping cream; salt, necessary amount

Preparation

40 mins

Low

Fry the chopped onion and garlic with a little oil until well sautéed. Add the zucchini flowers, epazote, and cook over high heat for 4 more minutes. Season with Knorr Suiza and set aside. Season the chicken breasts with a pinch of granulated Knorr Suiza. Soften half of the cream cheese and spread it on the breasts. Fill the breasts, wrapping them in aluminum foil until tightly sealed. Cook in a pot with chicken broth for 25 minutes.

Upload your recipes and discover their calories and nutritional information.
Easily make your grocery list with all the recipes you're going to cook.
Receive our newsletter weekly with ideas and tips to be the best cook.

Print your favorite recipes and much more!

Stuffed Chicken with Zucchini Flowers and Poblano Sauce

Ingredients

Preparation

Sign up at Kiwilimón

Connect with your user and interact with us

Complete your profile!

Recover my password and/or my activation code

Reset my password

Validate the account