This chicken recipe filled with pumpkin flower and poblano sauce is an easy to prepare and very tasty dish that your family will love.
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Ingredients2 portions
Preparation
Fry the onion and chopped garlic with a little oil until well-seasoned. Add the pumpkin flower, the epazote and cook over high heat for 4 more minutes. Season with Knorr Switzerland and reserve.
Season the breasts with a pinch of Knorr Swiss granulated. Soften half of the cream cheese and spread it to the breasts. Fill the breasts by wrapping with aluminum foil until tight. Cook in a pot with chicken broth for 25 minutes.
In a pan with the melted margarine, fry the onion in squares and chopped garlic until nicotine. Add poblano chili and cook for 3 minutes. Blend with the remaining cream cheese, cream and cube of Knorr Switzerland, strain and return to the pan over low heat until it has thickened. Let's not forget to season the sauce.
Serve on a plate the breast cut in medallions and bathe with the sauce.
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