Stuffed Chicken with Peanut Pipián

Stuffed Chicken Breasts

• 1 bunch fresh epazote, leaves only (approx. 0.5 oz)
• 7 oz Oaxaca cheese, cut into pieces
• 7 oz Manchego cheese, cut into pieces
• 6 chicken breasts, skinless, boneless, butterflied and thinly pounded
• salt, to season
• ground black pepper, to season
• 7 oz zucchini, trimmed, cut into sticks

Peanut Pipián Sauce

• 19 ½ oz tomatillos, husk removed, washed and quartered
• 2 serrano chilies, destemmed
• 3 oz white onion, cut into pieces
• 2 garlic cloves
• 5 ½ oz unsalted dry-roasted peanuts
• 1 oz toasted sesame seeds
• 1 oz cilantro leaves
• 1 oz parsley leaves
• 1 oz fresh epazote leaves
• 14 oz water
• ½ oz vegetable oil
• 1 tsp salt
• ½ tsp ground black pepper, to taste