Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce

INGREDIENTS

6 smoothed breasts.
2 cans of Corn Truffel of Sabores Aztecas.
1 cans of Poblano Peppers of Sabores Aztecas.
300 ml. / ½ pint of cream.
1 small onion.
2 cloves of garlic.
½ lt. / 1 pint of vegetable oil.

Season the corn truffel with a clove of garlic and half onion finely chopped, in a pan with 2 spoonfuls of oil, lightly fry the garlic and the onion until they get golden, add the corn truffel and salt to the pleasure.
The sauce is made putting the peppers already drained in the blender together with a clove of garlic, half onion, cream, salt and pepper.
If the sauce is very thick, half cup of milk can be added.
Once our sauce is liquidized, season it in a pan with some oil so that our sauce is cooked and be not raw. Taste the season and add more salt if it is necessary.
The breasts are stuffed with the corn truffel and we wrap in roll form.
Already 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.
Then, put the breasts in the recipient in which we will bake them, pour the sauce over the breasts, cover the recipient with aluminum paper and cook in the oven ( 180°C / 350 °F ) for 30 to 40 minutes.