CHICKEN BREASTS STUFFED WITH CHEESE AND SPINACH | Chef Oropeza

INGREDIENTS

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Canola oil – amount as needed

1 garlic clove

2 tbsp. chopped onion

2 cups spinach

1 cup cottage cheese

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1 tbsp. of epazote

1 pinch of salt

1 pinch of black pepper

2 chicken breasts

4 slices of turkey bacon

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INGREDIENTS FOR THE SAUCE

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1 tbsp. of marinated chipotle

1 Guajillo chile

1 chili pasilla

1 garlic clove

1/2 onion

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1/4 cup noncaloric sweetener

1/2 cup chicken broth

1 pinch of salt

1 pinch of black pepper

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METHOD OF PREPARATION – Time: 30min

Preheat your oven to 355°F. In a skillet, heat the canola oil, saute garlic and onions. Toss the spinach and ricotta into the skillet, add flavor with epazote, salt and pepper. Let it cool down.

Sprinkle salt and pepper on both sides of the chicken breasts. Cover them with the mixture, except for the corners. Roll each chicken breast with slices of bacon and secure with toothpicks. Seal breasts in a hot pan with a little oil. Take the chicken breasts directly to the oven to finish cooking. While the chicken is ready, in a blender, mix the chiles, garlic clove, onion, sweetener and broth. Heat the sauce in a sauce pan, and add a touch of salt and pepper. Serve the chicken with the chili sauce on top.

NOTE: You can strain the sauce to have a smoother texture.

Source: Chef Oropeza Rico and Healthy Eating