Devices & Accessories
Stuffed Chicken with Peanut Pipián
Prep. 25min
Total 50min
6 portions
Ingredients
Stuffed Chicken Breasts
-
fresh epazote leaves only (approx. 0.5 oz)1 bunch
-
Oaxaca cheese cut into pieces7 oz
-
Manchego cheese cut into pieces7 oz
-
chicken breasts, skinless, boneless butterflied and thinly pounded6
-
salt to season
-
ground black pepper to season
-
zucchini trimmed, cut into sticks7 oz
Peanut Pipián Sauce
-
tomatillos husk removed, washed and quartered19 ½ oz
-
serrano chilies destemmed2
-
white onion cut into pieces3 oz
-
garlic cloves2
-
unsalted dry-roasted peanuts5 ½ oz
-
toasted sesame seeds1 oz
-
cilantro leaves1 oz
-
parsley leaves1 oz
-
fresh epazote leaves1 oz
-
water14 oz
-
vegetable oil½ oz
-
salt1 tsp
-
ground black pepper to taste½ tsp
Difficulty
easy
Nutrition per 1 portion
Protein
61 g
Calories
2734 kJ /
651 kcal
Fat
39 g
Fiber
6 g
Carbohydrates
16 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Day of the Dead
10 Recipes
United States
United States
You might also like...
Chicken Mole Verde
1 h 5min
Tinga de Pollo
40min
Pan de Muerto
4 h
Chicken Enchiladas
40min
Sopa de Pollo (Chicken Soup)
45min
Beef Barbacoa
2 h
Pozole Verde
2 h
Fricase de Pollo (Chicken Fricassee)
5 h 5min
Greek Stuffed Chicken
1 h 35min
Chili-Lime Chicken with Cauliflower Rice
1 h 10min
Tortilla Soup
25min
Slow Cooked White Chicken Chili
2 h 10min