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Huitlacoche and Goat Cheese Stuffed Chicken Breasts

Huitlacoche and goat cheese stuffed chicken breasts

Huitlacoche or cuitlacoche has become one of my favorite ingredients lately, ever since I discovered a Mexican grocery store here in Southwest Florida that carries cans and jars of this delicious corn mushroom I have rediscovered it’s earthy and sweet taste and I just can’t get enough of it!   First I tried making some tacos, during the colder months I made a delicious cuitlacoche soup and this time around I decided to make huitlacoche and goat cheese stuffed chicken breasts.

Huitlacoche and Goat Cheese Stuffed Chicken Breasts

5.0 from 5 reviews
Huitlacoche and Goat Cheese Stuffed Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 chicken breasts
  • 1 ½  cups of goat cheese
  • 2 cups of Huitlacoche
  • 1 cup of finely chopped onion
  • 2 tablespoons finely diced garlic
  • ¼ cup of Epazote
  • ½  cup dry white wine
  • ½ cup low sodium chicken stock plus 2 tablespoons
  • ½  cup half-and-half
  • ¼ cup Mexican cream
  • 1 tablespoon corn starch
  • Kosher salt
  • Freshly ground black pepper
  1. In a small bowl mix the goat cheese and ½ cup of Huitlacoche.
  2. Cut a slit into the chicken breast, making sure you do not cut all the way through and fill with the cheese and Hitlacoche mixture.  You can also flatten the chicken breasts, out the cheese mixture in the center and roll.
  3. Secure with toothpicks to keep filling inside of chicken breast.
  4. Spray a skillet with no stick cooking oil and heat.  Place breasts on hot skillet and seal, remove breasts from skillet.
  5. Heat oil and butter on medium heat. Add onion and garlic and saute until onion is translucent.
  6. Add huitlacoche and salt and pepper to taste. Saute for two or three minutes on medium high heat moving constantly until all liquid evaporates.
  7. Remove huitlacoche mixture from heat and pour in blender.
  8. Add half and half and blend until smooth.
  9. Return the huitlacoche mixture to the pan.
  10. Add chicken stock and wine and simmer for 5 minutes.
  11. Return the chicken breasts to the skillet and cover, simmer for for 10-15 minutes.
  12. Remove chicken breasts from skillet and place on serving dish.
  13. Mix two tablespoons of chicken stock and corn starch and add to the sauce moving constantly until it reaches desired consistency.
  14. Remove from heat, pour over chicken breasts.
  15. Top with a tablespoon or two of Mexican cream and epazote for garnish.


Huitlacoche and Goat Cheese Stuffed Chicken Breasts The combination of the strong and fragrant taste of the goat cheese and earthy and sweet taste of the mushrooms huitlacoche is delicious and creates a great balance. This dish is ideal for entertaining and I love that it’s a great way to introduce family and friends to this exotic Mexican flavor.

Have you ever tried Huitlacoche? Huitlacoche and Goat Cheese Stuffed Chicken Breasts


About the author

Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture who now makes a living as a freelance writer, traveler and amateur photographer. She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala. She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel, food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

Permanent link to this article: http://growingupbilingual.com/2014/recipes/huitlacoche-and-goat-cheese-stuffed-chicken-breasts/


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  1. Suzanne Gray

    I’ve never even heard of it! But it sounds delicious. I’ll look for some next time I’m at the Latino grocery. Definitely want to try this one.

  2. Karina Fernández @consaborakafe

    I´ve never heard of Huitlacoche but it sure looks delicious.
    Karina Fernández @consaborakafe recently posted…Influenster Go VoxBox ReseñaMy Profile

  3. Adriana Db (Hogar-Mujer)

    Nunca he probado estos hongos, los buscaré porque nos encantan los hongos y esta receta se ve deliciosa, gracias!
    Adriana Db (Hogar-Mujer) recently posted…Ensalada Vegetariana de Quinoa & FrijolesMy Profile

  4. Laura Rodriguez

    Paula, me parece increible este plato, la mezcla de cokores es impactante. Muy bueno!
    Laura Rodriguez recently posted…Inclusión~Educación Especial 2da parteMy Profile

  5. Laura Rodriguez

    Paula muy biena la combinación de este plato y los colores me parecen increíbles. Gracias por la receta.
    Laura Rodriguez recently posted…Inclusión~Educación Especial 2da parteMy Profile

  6. myrah - Coupon Mamacita

    Never heard of it but curious to taste it! Looks real good amiga. Your presentation is magnificent, as always!
    myrah – Coupon Mamacita recently posted…New Red Plum Coupons 6/1: Vaseline, Advil, Heinz + More!My Profile

  7. Gilda Campos

    Que delicioso se ve!. Se me antoja probarla!. Gracias por compartirla.
    Gilda Campos recently posted…Jack Ryan: Shadow Recruit en Blu-Ray. ¡El perfecto regalo para papá!My Profile

  8. Natalia

    Menos mal que acabo de desayunar, pero los antojos han quedado! Tengo que preparar esta recta prontito.

  9. S. Yissele

    Qué delicia! Muchas gracias por la receta! Yummy!

    ¡FELIZ DÍA!ॐ
    S. Yissele recently posted…Mamá Enfermera: Las Mamás Latinas Ya Tenemos un Pediatra de Confianza Gracias a Aveeno® Baby.My Profile

  10. Romina Tibytt

    Woww se ve delicioso! tengo que probar
    Romina Tibytt recently posted…How To Train Your Dragon 2 {Sorteo} #HTTYD2My Profile

  11. Oriana @mommyhoodsdiary

    Nunca había escuchado de Huitlacoche lo voy a buscar la próxima vez. Gracias por compartir la receta.
    Oriana @mommyhoodsdiary recently posted…Brussels Sprout Pasta SaladMy Profile

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