A delicious recipe for French chicken breasts are stuffed with vegetables.
Learn more about Blanca Chávez
Ingredients6 portions
Preparation
Preheat the oven to 220 degrees.
Cut the breasts in two and season them with salt and pepper.
In a pan, fry the onion, chilies, carrots and squash with butter, with salt and pepper.
Let boil for 5 minutes and remove from heat.
Add 3 tablespoons of grated cheese and cover for a few seconds.
In each steak we add a portion of chopped ham and another stew and wrap.
We go to the greased refractory and cover with cream and grated cheese.
We cover the refractory with aluminum foil and bake for 35 minutes.
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