Recipe provided by Chef Carlos Melendez, Coyote Crossing
Ingredients:
2 tbsp olive oil or butter
1 cup blanched almonds, sliced
1 cup sour cream
3 quarters cup Parmesan cheese
1/2 tsp salt
2 chopped jalapeño peppers
2 large breasts of chicken
1/3 cup chorizo
1/3 cup of minced green and red peppers
1/2 mix chihuahua cheese and mozzarella
1/2 cup white wine
Directions:
- Stuff chicken with chihuahua and mozzarella mix, peppers and chorizo
- Use a touch of salt and white wine to cover chicken before placing in foil
- Place in oven at 400 degrees, 20-25 minutes
For the sauce:
- Purée almonds, sour cream and parmesan cheese in blender
- Remove from blender and place in pan with butter
- Add a touch of salt
- Heat and place over chicken, then serve
Tip 1: Cooking the chicken in the foil is a great way to preserve moisture and for added moisture, coat the actual foil with white wine.
Tip 2: Marinating chicken in milk is another great way to preserve moisture!
