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Huitlacoche and Goat Cheese Stuffed Chicken Breasts

Huitlacoche and Goat Cheese Stuffed Chicken Breasts

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Paula Bendfeldt-Diaz


  • 6 chicken breasts
  • 1 ½   cups of goat cheese
  • 2 cups of Huitlacoche
  • 1 cup of finely chopped onion
  • 2 tablespoons finely diced garlic
  • 1/4 cup of Epazote
  • ½   cup dry white wine
  • ½ cup low sodium chicken stock plus 2 tablespoons
  • 1/2   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 1/2 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.