Stuffed Chicken and Mango Poblano Sauce
Recipe type: Main dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 chicken breast, skinned, boned and cut in half
  • 250 grms squash blossoms, chopped, washed and drained
  • ½ white onion, chopped
  • 100 grms panela cheese, cut in thick slices
  • olive oil
  • 1 Kent, Tommy Atkins or Haden mango, skinned and seeded
  • 1 poblano peper, roasted, skinned and seeded
  • ¼ white onion
  • 1 garlic clove
  • pinch of rosemary
  • pinch of cilantro
  • salt and pepper to taste
  1. Pre-heat oven to 175° C
  2. Drizzle olive oil over chicken breast and season to taste. Set apart
  3. In a medium skillet heat olive oil and saute chopped onion. Add squash blossoms and immediately turn heat off. Season to taste and stir.
  4. Stuff chicken breasts with the squash blossoms and panela cheese.
  5. Heat more olive oil in a heavy skillet that can be used in the oven. I always use a cast-iron skillet.
  6. Sear the chicken breasts and cover with foil. Note: You can use a couple of tooth picks to keep the breast from opening and the stuffing from spilling out.
  7. Place in the oven and cook for about 30 minutes.
  8. In the meantime, using a blender or food processor make the sauce with the mango, poblano pepper, onion and garlic.
  9. Pour in a sauce pan over high heat and bring to a boil.
  10. Reduce heat to low, add rosemary and cilantro and season to taste. Simmer for 10 minutes. Let it cool a little before serving.
  11. When the chicken is cooked, take it out of the oven and cut it in medallions.
  12. Serve some sauce on a plate and place the medallions on top. Cover with more sauce.
  13. Serve with Mexican rice and enjoy.
Recipe by What's Cooking, Mexico? at