Chicken and Stuffing
CATEGORIES
INGREDIENTS
  • Servings: 4 to 6
  • ½ cup oil
  • 1 sprig cilantro
  • 1 garlic clove
  • Salt and pepper, to taste
  • 4 chicken breasts
  • ½ onion
  • 2 garlic cloves
  • 4 serrano chiles, seeded and chopped
  • 8 tomatillos, peeled and quartered
  • 4 cups chicken broth
  • 4 romaine leaves, chopped
  • 4 poblano chiles
  • 1 tablespoon vegetable oil
  • 3 sprigs epazote or parsley
  • ¾ cup pumpkin seeds, toasted and ground
  • 6 lemons
DIRECTIONS
  1. Place chicken breasts in a Dutch oven, cover with water and cook until juices run clear when pierced with a fork. Drain, reserving broth; set aside. Cut chicken in small pieces and place in 1 ½ quart greased baking dish.
  2. Combine soup, milk and ¼ cup broth. Pour over chicken. Combine stuffing seasoning mix packet, butter and remaining broth. Stir in dry stuffing and sprinkle on top of soup mixture.
  3. Cover and bake at 350° F for 30 minutes. Sprinkle with grated Parmesan cheese
  4. before serving.