Pechuga Sonora Recipe
Our fresh chicken breast stuffed with crabmeat, baby shrimp, poblano peppers, onions and melted cheese. Topped with our in-house sauce. Served with rice and beans.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and poblano peppers, and sauté until they are soft.
- 2
Combine the Filling
Add crabmeat and baby shrimp to the skillet, season with salt and black pepper, and cook for about 3-5 minutes. Remove from heat and mix in melted cheese.
- 3
Stuff the Chicken
Make a pocket in each chicken breast by slicing them horizontally. Stuff each breast with the crabmeat and shrimp mixture.
- 4
Cook the Chicken
Heat a non-stick skillet over medium heat. Add the stuffed chicken breasts and cook for about 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- 5
Serve
Plate the chicken with a side of rice and beans. Drizzle with your favorite sauce and serve hot.
