Stuffed Chicken with Peanut Pipián

Stuffed Chicken with Peanut Pipián

4.2 10 rating

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Day of the Dead 10 Recipes
United States

You might also like...

Shrimp and Vodka Penne Pasta

50 min

Shredded Chicken in Tomato Sauce (Tinga de Pollo)

30 min

Lemon Garlic Salmon

2 h 20 min

Avocado Tuna Salad

5 min

Tuna Avocado Bowl

50 min

Shrimp Tacos with Denver Salsa

25 min

Chicken Enchiladas

40 min

Shrimp Scampi

40 min

Tamales Oaxaqueños

2 h 40 min

South Texas Carne Guisada

1 h 20 min

Turkey Taco Bowl

1 h

Chicken Salad Sandwich

15 min