Ivonne Vallejo

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Ivonne Vallejo

Chicken Breast with Chile Ventilla

1h 30 mins

Low

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Ivonne Vallejo

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It is a stuffed chicken, with a sweet and sour taste, very rich, without forgetting the sensational flavor that the wide chili brings.

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Ingredients

4 portions

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Preparation

The breasts are peppered and seasoned with Swiss knorr.

Fill each of the breasts with the slice of ham and cheese, if you like you can add sliced mushrooms .

They are passed through egg and they are breaded with the ground bread.

They are put on a baking tray by spraying some spray oil.

Bake at 175 ° C until golden brown and the meat cooked. This will depend on the thickness of the milanesas or in your case if you used the boned breasts.

Another option is to brown them in oil in a pan over low heat and covered so they cook well inside.

While the breasts are cooked, the broad chilies are steeped in boiling water until they are soft and clean, as if to fill.

They are filled with cheese and they are placed in a refractory.

The cream is mixed with condensed milk, seasoned a little and Swiss Knorr is added to taste.

Chilli are bathed with this mixture of cream and milk.

Cover the refractory with aluminum and bake until the cheese is cooked and melted, about 20 minutes.

They are served with the chicken, bathing it with the chilli sauce.

It can be accompanied with French fries and that's it.

PRESENTATION

A chili is served on one side and the breast on the other both bathed with chilli sauce, and you can accompany with French fries .

TIPS

You can stuff the breasts with mushrooms. And instead of baking them you can brown them in a pan over low heat and covered so they cook well inside. If you want the sauce to be more liquid you can add a little milk.