Chicken Breasts stuff with Zucchini Flower and fresh cheese

INGREDIENTS

6 smoothed breasts.
1 can of zucchini flower of Sabores Aztecas.
500gr. / 18 OZ. of Panela cheese.
“San Miguel” sweet pepper cans.
2 slices of Chipotle Peppers of Sabores Aztecas.
300 ml. / ½ pint of sour Cream.
2 cloves of garlic.
1 medium onion.
½ lt. / 1 pint of vegetable oil.

Fry in a pan the onion and the garlic (until they get golden), later the zucchini flower is added and seasoned with salt to the pleasure.
The sauce is made putting the sweet peppers, the chipotle peppers, the garlic and the half onion in the blender together with the cream.
Once the sauce is liquidized, if it is thick add half cup of milk, season in a pan with 2 spoonfuls of oil so that our sauce cooks and the flavors are enhanced.
Cut the cheese in small and thin slices.
The breasts are stuffed with the zucchini flower and the cheese, then wrap in roll form.
Once the breasts are stuffed fry them lightly in a pan with very hot oil so that when putting the breasts in the oven, we are avoiding them to dry up.
We put the breasts in the mould where we will bake them, pour the sauce over the breasts. Cover the mould with aluminum paper and cook in the oven ( 180°C /350 °F) for 30 to 40 minutes.