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Ivonne Vallejo

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Recipe of Chicken Breast with Chile Ventilla
Recipe

Chicken Breast with Chile Ventilla

1 h 30 min
Easy
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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.

Ingredients

4 servings
  • 4 chicken milanesa (breaded)
  • 4 slices of leg ham
  • 4 slices of Manchego cheese or chihuahua
  • 1 egg smoothie
  • ground breads the necessary
  • cooking spray oils
  • 4 ancho chili peppers soaked and clean
  • 400 grams of Chihuahua cheese or manchego to fill the chiles
  • 1 can of condensed milk
  • 1/2 liter of cream
  • Salt to taste
  • black pepper to taste
  • Swiss Knorr to season

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    805
    kcal
    40%
    Carbohydrates
    49.0
    g
    16%
    Proteins
    45.6
    g
    91%
    Lipids
    50.4
    g
    78%
    Fiber
    8.7
    g
    17%
    Sugar
    7.8
    g
    8.7%
    Cholesterol
    194
    mg
    65%
    Esha
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