Chicken Breasts with Cuitlacoche RecipeOrigin: Mexico Period: Traditional |
Ingredients
8 chicken breasts 
Chicken Breasts with Cuitlacoche Preparation:Method:Prepare the stuffing by mincing the raw chicken legs and thighs. Mix with 4 shredded epazote leaves, 2 eggs and 500g of finely-sliced cuitlacoche and 1 head garlic, peeled. Prepare foil parcels for each chicken breast. Lay an epazote leaf on the foil then add the chicken breast on top. Form a crust with the stuffing around the breast then add 2 tbsp of chicken stock in each parcel. Wrap the parcel, place in an oven pre-heated to 180°C and bake for about 25 minutes. Meanwhile, prepare a sauce by adding the onions, garlic and remaining cuitlacoche to a food processor. Blend to a paste, adding enough chicken stock to make this liquid. Tip into a saucepan, bring to the boil, turn off the heat and stir-in the cream. Serve the chicken breasts on a bed of rice and cover with the sauce. |
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