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.
Learn more about Mónica Mateos
Ingredients6 portions
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.
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