Name: Stuffed Chicken in Chipotle and Walnut Sauce
Prep time: 55 min
Cook time: 15 min
Yield: 2
Cuisine: Mexicana
Ingredients: 2 tablespoons olive oil, for the filling; 1/4 cups onion, finely chopped, for the filling; 1 clove garlic, finely chopped, for the filling; 1 cup button mushrooms, cut into small cubes, for the filling; 1 tablespoon parsley, finely chopped, for the filling; 1 chicken breast, halved, boneless and skinless; 3 cups Yoplait® sugar-free Greek yogurt, for the sauce; 1 cup requesón, for the sauce; 1/2 cups pecans, for the sauce; 2 chipotle chiles, pickled for the sauce; salt; pepper; 2 tablespoons butter; white rice, for accompaniment; parsley, finely chopped, for decoration

Preparation

40 mins

15 mins

Low

In a skillet, heat the olive oil, then add the onion and cook until it changes color. When it changes color, add the garlic and mushrooms, and cook for 5 minutes. Add the parsley, remove from heat, and set aside. For the sauce, blend Yoplait® Greek Yogurt No Sugar Added with the ricotta, walnut, chipotle pepper, salt, and pepper for 5 minutes, until all ingredients are well combined.