Name: Stuffed Chicken Breasts with Huitlacoche in Cilantro Sauce
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 cups vegetable oil; 1/2 onions, finely chopped; 1 clove garlic, finely chopped; 1/2 cups huitlacoche; 5 epazotes, (only the leaves); 1 pinch salt; 4 chicken breast fillets; 1 tablespoon Lala® butter; 500 milliliters Lala® table cream; 250 milliliters Lala® evaporated milk; 1 clove garlic, for the sauce; 1/2 bunches fresh cilantro, for the sauce; 2 serrano chiles, for the sauce; 2 pinches salt, for the sauce

Preparation

15 mins

25 mins

Low

Heat the oil in a medium skillet over medium heat, add the onion, garlic, huitlacoche, and epazote. Cook for 10 minutes and season. Stuff the chicken breast with the huitlacoche, roll it up, and secure with toothpicks. Heat the remaining oil and fry the breasts until well cooked, about 10 minutes.