Chicken Breast Stuffed with Fresh Cheese and Huacatay with Aji Amarillo Sauce and Rustic Yuca Mash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a bowl, mix the crumbled fresh cheese with the chopped huacatay, 15 g (1 tbsp) aji amarillo paste, and 4 g (1 clove) chopped garlic until evenly combined.

3. 3

   Cut a pocket into each chicken breast and stuff them with the cheese and huacatay mixture. Press to close and secure with toothpicks if needed.

4. 4

   Season the outside of the chicken breasts with the ground cumin, 5 g (1 tsp) salt, and black pepper.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly browned.

6. 6

   Transfer the seared chicken breasts to a baking dish and bake for 12 to 15 minutes at 200 °C / 400 °F, or until fully cooked through. Remove and let rest for 5 minutes.

7. 7

   While the chicken bakes, cook the yuca in a pot with enough water and a pinch of salt for 18 to 22 minutes, until very tender. Drain and remove the woody core if present.

8. 8

   Mash the hot yuca with the butter, lime juice, and 60 ml (1/4 cup) of the chicken stock until you get a rustic mash. Adjust with a pinch of salt if needed and keep warm.

9. 9

   In the same skillet used for the chicken, sauté the red onion over medium heat for 4 minutes. Add the remaining garlic and cook for 30 seconds more.

10. 10

    Stir in the remaining 30 g (2 tbsp) of aji amarillo paste and cook for 1 minute, stirring so it does not stick.

11. 11

    Add the evaporated milk and the remaining 120 ml (1/2 cup) chicken stock. Cook over medium-low heat for 4 to 5 minutes until the sauce thickens slightly. Taste and adjust with the remaining salt as needed.

12. 12

    Remove the toothpicks from the chicken if used. Serve a bed of rustic yuca mash, place a stuffed chicken breast on top or alongside, spoon over the aji amarillo sauce, and finish with chopped fresh cilantro.