Pollo de mi Corazon

Pollo de mi Corazon-1


1 Whole chicken breast

½ cup cooked chicken breast


½ cup beer

3 hibiscus flowers

1 cup penne pasta

¼ cup cherry tomatoes.


  1. Mince onion, bell pepper, and mushrooms, sun dried tomato, garlic pesto, parmesan cheese, and heavy cream.
  2. Clean and butterfly chicken breast. Season with salt and black pepper, garlic and paprika.
  3. Stuff with cooked chicken breast and roll tightly. Bake for twenty minutes.
  4. While chicken is baking, sauté pasta and fresh cream. Season to taste with salt and pepper.
  5. Put in a small glass container and bake with cheese on a top.
  6. When plating, drizzle with chocolate toping.

Serve with penne pasta casserole


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