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.