Chicken breasts are just like that, they are comfortable at home, but better if they go with a little sauce These lovers of picantito are going to like it, and if you are not, I tell you that you will like them in the same way. The chipotle is as I say, in the notes, sweet but picantón, depending on what you like you put more or less and see that salsa delight, will not leave you indifferent, that's for sure ...
- 200 g of smoked bacon (3 slices per roll)
- 4 chicken fillets
- 8 slices of cheddar cheese
- A pinch of salt
- 1 pinch of black pepper
* For the sauce:
- 1 tablespoon butter
- 1/4 finely chopped onion
- 1 garlic clove finely chopped
- 1 tablespoon scarce flour
- 2 good glasses of milk
- 1 tablespoon ground marinated chiplote
- 2 pinches of salt
- 1 pinch of pepper
- 1 tablespoon finely chopped parsley
Preheat the oven to 180º.
Spread three strips of bacon without the crust, a little overcooked. Place the chicken fillets on the bacon and on top the cheese. Roll and fix them with some wooden chopsticks (I put three chopsticks on each roll). Put some ground pepper on top of each roll. Do this with all the steaks.
Bake for 40 minutes or until you see that they are brown.
Make the sauce, sauté the onion with the butter. Add the garlic and sauté a little. Add the flour and cook it well. Add the milk little by little and let it thicken for a few minutes. Add the chipotle and season.
Place the chipotle sauce on a plate and on it the breasts and decorate with the parsley.
Note; when you make the sauce, it has to be clear, it's a sauce, if you see that you need more milk put on it.
Be careful with the chipotle, it's sweet but picón and go testing to see how you like it , I put a spoon full and it was enough.
These breasts you can accompany them with whatever you want me with a good salad was enough, but the same with white rice would be delicious.