Mónica Mateos

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Mónica Mateos

Chicken in Chipotle Sauce Stuffed with Cheese and Spinach

Name: Chicken in Chipotle Sauce Stuffed with Cheese and Spinach
Prep time: 70 min
Cook time: 70 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/2 cups bacon, finely chopped; 3 tablespoons onion, finely chopped; 1 tablespoon garlic, finely chopped; 2 cups spinach, in strips; 1 cup mushroom, in cubes; to taste salt and pepper; 190 grams cream cheese; 1/4 cups ricotta cheese; 1/4 cups parmesan cheese, grated; 1 cup evaporated milk, for the sauce; 1/2 cups Nestle media creama, for the sauce; 1/2 cups milk, for the sauce; 1/8 onions, for the sauce; 1 clove garlic, for the sauce; 190 grams cream cheese, for the sauce; 3 tablespoons chipotle peppers in adobo sauce, for the sauce; 6 chicken milanesa (breaded) , flattened; 1 tablespoon butter; to taste arugula, to decorate; to taste cherry tomato, cut in half

30 mins

40 mins

Low

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Mónica Mateos

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Take a spin on your chicken dishes with this rich recipe of cheese-filled breasts with spinach and bacon in a creamy chipotle chile sauce, all cooked in the same pan. A good option for lunch time.

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Ingredients

6 portions

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Preparation

For the filling, in a pan cook the bacon until golden brown. Add onion, garlic, spinach and mushrooms. Cook about 10 minutes or until the liquid is reduced and season with salt and pepper.

Add the cream cheese, ricotta and parmesan to the spinach and cook until they are fully integrated. Rectify seasoning, remove and cool.

For the sauce, liquefy the evaporated milk with the half cream, the milk, the onion, the garlic, the cream cheese, the chipotle pepper and season with salt and pepper until obtaining a smooth mixture. Reserve.

Fill the milanesas with the mixture of spinach and rolls. Secure with chopsticks and season with salt and pepper.

In a deep frying pan over medium heat, seal the milanesas with a spoonful of butter until golden brown on both sides. Add sauce and reduce heat, cook until sauce thickens and chicken is fully cooked. Rectify seasoning.

Serve the breasts decorated with fresh arugula and cherry tomatoes.