Stuffed chicken with prickly pears

Votes: 1

How to Make - Stuffed Chicken with Prickly Pear

Time: 1 hour.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 697, total fat 37 G., saturated fats 8 G., proteins 68 G., carbohydrates 12 G., fiber 3 G., cholesterol 261 mg, sodium 992 mg, sugar 6 G.

Prickly pear pads, or nopales as they're known in Mexico, have been eaten for centuries. Research shows they help regulate blood sugar levels. And the flavor of nopal is reminiscent of green beans. Prickly pears are widely available in most Latin American markets, where they're sold peeled, making them much easier to prepare at home.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

2 tbsp. l. olive oil
1 nopal (prickly pear), thornless and thinly sliced
1/4 cup finely chopped onion
1 clove garlic, minced
1 teaspoon coarse salt

Chicken

4 boneless, skinless chicken breasts, butterfly and pound
1 large beaten egg
3 tbsp. l. rapeseed oil (canola)
1 teaspoon freshly ground black pepper
0.5 cup grated Pepper Jack cheese

Sauce

1/4 tsp ground cumin
1/4 tsp ground coriander
0.5 tsp paprika
Olive oil, as needed
Zest and juice of 1 lime
60 ml tequila
0.5 cup chicken broth
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
Finely chopped fresh parsley for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Filling:

Heat a skillet over medium heat, add the olive oil, cactus, onion, garlic, and salt, and cook, stirring frequently, until the vegetables are softened, about 5 minutes. Continue cooking, stirring frequently, until the onion is fully cooked, another 5–7 minutes; set aside.
Chicken:

Spoon about 2 tablespoons of the cactus filling onto one side of each chicken breast. If you have any leftover filling, set it aside for serving. Sprinkle with cheese. Using a pastry brush, brush the edges of the chicken breasts with egg wash and roll them up.

Preheat the oven to 350°F (175°C). Heat a skillet over medium-high heat and add canola oil. Season the chicken with salt and pepper. Carefully place each stuffed breast in the hot skillet. Sear on each side until nicely browned, about 3 minutes. Transfer the chicken to a baking sheet and bake until the internal temperature reaches 165°F (74°C), about 25 minutes.
Sauce:

Reduce the heat under the pan to low. Add the cumin, coriander, and paprika and cook, stirring, for 1–2 minutes, being careful not to burn the spices (add a little oil to the pan if it looks dry). Add the lime zest and juice and cook, stirring, until the liquid has evaporated slightly. Add the tequila very carefully; it may ignite.
Add the chicken broth, season with salt and pepper; reduce heat and simmer until thickened, about 10 minutes. Transfer the chicken to a serving platter, pour the sauce over it, and top with the remaining cactus filling. Sprinkle with chopped fresh parsley.