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Taste of The Baja

High Quality Mexican Gourmet Preserves

Chicken Breast Rolls

Piña Colada Breast roll with vegetable stuffing - Oriental

Serves 4. Preparation Time 45 minutes.

INGREDIENTS:

RECIPE:  MARINATE

  • 1/4 cup soy
  • 2 tablespoons lemon juice
  • 2 garlic cloves , finely chopped
  • 4 tablespoons of orange juice

 

RECIPE: STUFFING:

  • 2 chopped carrots julienne
  • 1 stick of celery cut into strips
  • ½ red bell pepper julienne
  • 4 green onions cleaned with an inch of stem and cut in half
  • 3 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped basil
  • 2 tablespoons chopped chives
  • 1/2 cup olive oil
  • ¼ stick of butter
  • Salt and pepper

RECIPE: CHICKEN BREAST ROLLS

  • 4 boneless chicken breasts , sliced in half lengthwise
  • Mushroom Stuffing
  • 10 pcs of mushroom sliced thin
  • 1 small onion sliced thin
  • 2 cloves garlic, finely chopped
  • Butter
  • 3 leaves finely chopped epazote or mint

PROCESS:

  • In a bowl put together the lemon juice , orange juice , soya sauce, garlic,

 

  • 3 tablespoons olive oil, salt and pepper.

 

  • Pour marinate over the chicken breast fillets cover and  refrigerate at least 30 minutes

 

  • In a pre- heated pan put butter and olive oil in equal amounts. Saute the green onions and cook for 2 minutes, add the carrot, celery, red bell.  Let cook 1 minute between each integrated food. Add salt and pepper, turn off heat and add the cilantro and basil.

 

  • Remove the chicken breasts from marinate,  pat dry and fill the chicken with vegetable stuffing. Roll up and cook in a pan with butter and olive oil until golden smooth all over.

 

  • In a saucepan place the butter, add garlic and cook, add the onion and cook 1-2 minutes more, add the mushrooms, season.  Turn off heat and add the finely chopped epazote or mint.

 

  • Heat the mashed potatoes and place in a pastry bag with a star tip. Squeeze out a mound of mashed potatoes in the center of the plate .

 

  • Top with mushroom. Place the stuffed chicken breast roll on top of the mushroom.

 

  • Bathe with CSB Piña Colada sauce.

 

  • Decorate with some basil on top of the Piña Colada sauce.

Mermeladas de La Baja California Sur S. de RL. de C.V.

Manuel Encinas s/n, Colonia El Manglito, La Paz Baja California Sur, México, C.P.23060

+52 1 612 348 3852