Name: Stuffed Chicken with Gratinated Pepperoni
Prep time: 60 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons olive oil, for the sauce; 3 cloves garlic, finely chopped, for the sauce; 4 cups tomato, in medium cubes, for the sauce; 1 tablespoon dried oregano, for the sauce; 1/4 cups basil, fresh, for the sauce; salt, for the sauce; pepper, for the sauce; 6 chicken breasts, boneless and skinless; salt; pepper; 1 cup pepperoni, for the filling; 1 package Caperucita® sliced manchego cheese; olive oil, for greasing; 1 cup cuaresmeño chile, finely chopped, for garnish; fresh oregano, for garnish; salad, for garnish

Preparation

25 mins

35 mins

Low

In a pan with enough hot olive oil, sauté the garlic until transparent. Add the tomato and cook over low heat until it begins to release juice. Add oregano, basil, salt, and pepper; cook for 6 more minutes, stirring continuously until the tomato is broken down. Remove from heat. Using a knife, make a horizontal cut in the chicken breast to create a book-like opening. Season the inside and outside of the breast with salt and pepper, fill it with pepperoni and sliced Caperucita® Manchego Cheese, and close it.