Recipe from Tu Y Yo Restaurant, Somerville

Serves 8

8 chicken breasts, pounded between wax paper until flat
Salt and pepper
3 garlic cloves, minced, divided
¼ c unsalted butter, softened
1 large onion
1 lb fresh huitlacoche
2 cups fresh corn kernels
10 stems epazote (or Cilantro), finely chopped
4 large Poblano chili peppers
1 cup water
1 low-salt or unsalted chicken bouillon
¼ cup heavy cream
½ cup grated Manchego cheese
Salt and pepper, to taste

Sprinkle the chicken breasts with salt, pepper and 1⁄3 of the minced garlic. Let rest, about 10 minutes.

In a large sauté pan, heat the butter and onion over medium heat until the onion is translucent, about 3 minutes. Add 1⁄3 of the garlic, the corn kernels, and huitlacoche
and cook, stirring occasionally, over medium heat, until the mixture forms a soft paste, about 5 minutes. Add the epazote and let cool.

Place a tablespoon or more of the huitlacoche mixture along one long edge of each chicken breast, roll the chicken into a cylinder and secure with toothpicks to prevent
filling from leaking. Refrigerate.

Place the chilies on a cookie sheet lined with tin foil and broil for 2 or 3 minutes, until the skin wrinkles and blisters.

Keep turning the chilies until all sides have been charred. Put chilies into a paper bag and let steam and cool, about 10 minutes. Peel and de-vein the chilies. Remove
seeds.

Preheat oven to 300 degrees.

In a blender or Cuisinart, purée chilies, water, remaining
garlic, bouillon and cream. Pour this mixture into a
saucepan and cook over medium high heat, about five
minutes. Correct seasoning to taste.

Place the chicken breasts in a large baking pan and pour
the sauce over them. Sprinkle with cheese. Cover the pan
with aluminum foil and place in the oven until the
chicken is cooked through, about 30 minutes.