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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.
PRESENTATION
Accompany with red rice and coriander leaves.
TIPS
The stuffed breasts can be baked, but to make them juicy, put a little chicken broth under the breasts and cover with foil all the tray and stuffing you can add sautéed mushrooms.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(4)
Susana Ramirez
06/08/2018 16:46:05
MUY RICA Y SABROSA NUTRITIVA.
Ana gonzalez
29/09/2017 18:57:12
1 pieza de queso? Para de que tamaño? Cuantos gramos?
Gracias
Diana Ortega
17/06/2015 16:56:12
A través de Android
en las instrucciones de preparación no dicen en que se usa el epazote, supongo va con la flor de calabaza. las prepare y quedaron muy ricas.
Layana Katale
17/06/2013 15:40:04
rico
tiene buena presentacion y muy nutritiva
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