Asparagus stuffed chicken with creamy chile verde sauce
Cooking Con Claudia · ♥ 1.3K likes · 23.2K views · 5 min video
Read about cutlet (paillard) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 whole small chicken breast
- ½ tbsp salt
- ½ tsp chili powder
- 1 tsp chicken bouillon
- ½ tsp black pepper
Flatten each small chicken breast over parchment paper until nice and thin.
- black pepper
- onion powder
Mix salt, black pepper, chili powder, onion powder and garlic powder; sprinkle over the chicken, coating both sides.
- garlic powder
- asparagus
- slice of cheese
Wrap a slice of cheese around trimmed asparagus, set on a chicken breast and roll it up, covering the cheese; secure with toothpicks or a skewer. Repeat.
Rolling the chicken around cheese and asparagus
- cilantro
- 1 whole chile poblano
- 4 oz cream cheese
- ¼ cup salsa verde
- ¼ cup water
- ¼ cup sour cream
In the blender cup, put cilantro, the poblano, cream cheese, salsa verde, water and sour cream; season with chicken bouillon and black pepper and blend until smooth.
- oil
Heat a little oil in a pan over medium-high; sear the chicken one minute per side, flipping until seared all around. Repeat with the rest.
- 1 tbsp butter
Over medium heat melt 1 tablespoon of butter, add the sauce, mix and bring to a simmer; taste for salt and adjust.
- white rice
Spread sauce on the plate, remove the skewer and set the chicken on the bed of sauce; drizzle more sauce over and serve with white rice.
Plating and tasting