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Cocina Lala®

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Stuffed Breasts of Huitlacoche in Cilantro Sauce

15 mins
25 mins
Low
110
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This recipe of stuffed breasts is sensational, as they are stuffed with a rich stew of huitlacoche and salted with a creamy cilantro sauce that gives a contrast of flavor and color matchless.
Learn more about Cocina Lala®

Ingredients

4 portions
  • 1/4 cups oil
  • 1/2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cups huitlacoche corn mushroom
  • 5 epazotes, (only the leaves)
  • 1 pinch salt
  • 4 Chicken steak
  • 8 chopsticks
  • 1 tablespoon LALA® butter
  • 500 milliliters Half Cream LALA®
  • 250 milliliters Evaporated milk LALA®
  • 1 clove garlic, for the sauce
  • 1/2 bunches fresh coriander, for the sauce
  • 2 serrano peppers, for the sauce
  • 2 pinches salt, for the sauce

Preparation

Heat the oil in a medium skillet over medium heat, add the onion, garlic, huitlacoche, and epazote. Cook for 10 minutes and season.
Fill the chicken steak with the huitlacoche, roll and close with the chopsticks. Heat the remaining oil and fry the breasts until well cooked, about 10 minutes.
Blend LALA® Half Cream, LALA® Evaporated Milk, garlic, cilantro and serrano pepper.
Heat the LALA® Butter in a medium pot and add the previous sauce, cook for 5 minutes and season. It must be thick.
Serve the breasts with the sauce.

PRESENTATION

Serve chicken breast and sauté with coriander sauce.

TIPS

Accompany with steamed vegetables.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Amara Moreno
21/03/2018 10:59:22
M

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