Panela Chicken Recipe
Chicken breast stuffed with corn and Panela cheese, covered with a Poblano pepper sauce. Served with Mexican rice and boiled broccoli.
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Ingredients
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Panela Chicken
Method
Cooking Instructions
- 1
Prepare the Filling
In a bowl, combine the corn kernels and crumbled Panela cheese. Mix well and set aside.
- 2
Stuff the Chicken
Make a pocket in each chicken breast by slicing them horizontally. Stuff each pocket with the corn and cheese mixture. Secure with toothpicks if necessary.
- 3
Cook the Chicken
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper. Cook for about 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
- 4
Make the Poblano Sauce
In the same skillet, add diced onion and minced garlic. Sauté until onion is translucent. Add the Poblano peppers (deseeded and chopped) and cook until soft. Pour in the chicken broth and let simmer for about 5 minutes. Blend the mixture until smooth.
- 5
Serve
Place the stuffed chicken breasts on a plate, drizzle with the Poblano sauce, and serve with Mexican rice and boiled broccoli on the side.
