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Stuffed Breasts of Huitlacoche in Cilantro Sauce

15 min
25 min
Easy
87
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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 servings
  • 1/4 of Cup of oil
  • 1/2 piece of onion finely chopped
  • 1 clove of garlic finely chopped
  • 1/2 Cup of huitlacoche corn mushroom
  • 5 pieces of epazote (only the leaves)
  • 1 pinch of Salt
  • 4 pieces of Chicken steak
  • 8 pieces of toothpick
  • 1 tablespoon of LALA® butter
  • 500 milliliters of Half Cream LALA®
  • 250 milliliters of Evaporated milk LALA®
  • 1 clove of garlic for the sauce
  • 1/2 bunch of coriander for the sauce
  • 2 pieces of serrano pepper for the sauce
  • 2 pinches of 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.
    Calories
    340
    kcal
    17%
    Carbohydrates
    10.2
    g
    3.4%
    Proteins
    6.7
    g
    13%
    Lipids
    31.4
    g
    48%
    Fiber
    0.2
    g
    0.4%
    Sugar
    8.6
    g
    9.6%
    Cholesterol
    56.8
    mg
    19%
    Esha
    Rate this tip
    Ratings (1)
    Amara Moreno
    21/03/2018 10:59:22
    M

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