Stuffed Chicken with Peanut Pipián

Stuffed Chicken with Peanut Pipián

4.1 11 ratings

Prep. 25 min

Total 50 min

6 portions

Ingredients

Stuffed Chicken Breasts

fresh epazote leaves only (approx. 0.5 oz)
1 bunch
Oaxaca cheese cut into pieces
7 oz
Manchego cheese cut into pieces
7 oz
chicken breasts, skinless, boneless butterflied and thinly pounded
6
salt to season
ground black pepper to season
zucchini trimmed, cut into sticks
7 oz

Peanut Pipián Sauce

tomatillos husk removed, washed and quartered
19 ½ oz
serrano chilies destemmed
2
white onion cut into pieces
3 oz
garlic cloves
2
unsalted dry-roasted peanuts
5 ½ oz
toasted sesame seeds
1 oz
cilantro leaves
1 oz
parsley leaves
1 oz
fresh epazote leaves
1 oz
water
14 oz
vegetable oil
½ oz
salt
1 tsp
ground black pepper to taste
½ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 61 g

Calories 2734 kJ / 651 kcal

Fat 39 g

Fibre 6 g

Carbohydrates 16 g

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Also featured in

Day of the Dead 10 Recipes
United States

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