Chicken stuffed with vegetables, a healthy and delicious option, enjoy the flavor of this recipe. The chicken is filled with pumpkin and mushrooms and bathed in a green sauce.
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Ingredients2 portions
Preparation
Fry the onion and chopped garlic with a little oil until well-seasoned. Add pumpkins and mushrooms 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 with the vegetable mixture wrapping with aluminum foil until tight. Cook in a pot with chicken broth for 25 minutes.
Serve on a plate the breast cut in medallions and bathe with green sauce.
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