Cook this baked chicken breast stuffed with sautéed vegetables and oaxaca cheese, covered in a poblano chile poblano sauce and cream cheese, covered with elotitos, this delicious recipe is very easy and everyone will love it.
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Ingredients4 portions
Preparation
Heat a pan with the oil and cook the garlic and onion. Add the carrot, broccoli, squash and mushrooms. Cook 10 minutes or until liquids are reduced. Season with salt and pepper.
On a table spread the chicken breasts, fill with the previous preparation, roll and close with chopsticks, season and place the rolls in a hot pan with oil, cook the rolls until golden brown. Reservation.
For the sauce, liquefy the Oaxaca cheese with poblano chili, the cream, the broth and a little salt.
Cook the sauce in a pot for 10 minutes. Serve the breast bathed with the sauce and decorate with elotitos.
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