Ingredients
1 jar Mölli Mexico City Cooking Sauce
½ cup Heavy cream
4 Boneless, skinless chicken breast halves
1 bunch Cilantro, chopped
Preparation
Preheat oven at 400 degrees. In a bowl, mix together the heavy cream and the Mexico City sauce. Lightly oil a baking dish, lay the chicken breasts, lightly salt and spoon over the cream-sauce mixture. Bake for 25 minutes or until chicken fully cooked. Lay each breast on a plate with steamed broccoli, spoon the sauce over the chicken and broccoli. Garnish with cilantro. Provecho!
