Black Tie Gourmet - Chef Julio

Black Tie Gourmet - Wedding Menu
Chicken Stuffed
with Cuitlacoche

Chicken Stuffed with Cuitlacoche

Filling for the chicken

Onion

1/2 cup

Garlic

3 cloves

Cuitlacoche

1 cup

Epazote

2 tablespoons

Salt and pepper to taste

In a hot skillet sauté the onion and garlic. Add the cuitlacoche and cook an additional 5 minutes. Add the epazote and season with salt and pepper.

2ea chicken breast
Salt and pepper to taste

Preperation:

Place the chicken breast skin side down. Gentle pound with a meat tenderizer. Season the chicken breast with salt and pepper.

Place a small amount of the cuitlacoche filling on one side of the breast and fold over.

In a hot skillet add 1 oz of olive oil. Brown both sides of the chicken and transfer to a baking sheet.

Bake for 20 minutes or until the center reaches an internal temperature of 165 degrees.

Chef/Owner Julio Camberos Jr.
Black Tie Gourmet

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