 Jalapeño chicken.

 Ingredients:

- Two pieces of chicken fillet.

- Two jalapeño peppers.
- Cream.
- Onion.
- Margarine.
- A pinch of salt.
- Mustard.
- Worcestershire sauce.
- Cornstarch.

• Preparation:

1. Fillet the chicken, prepare it with mustard and Worcestershire sauce heat the griddle
or pan and do it with the margarine.

2. Sauté the onion and jalapeño pepper add the broth, crean and a pinch of salt. One it
boils add a little cornstarch to thicken it up a bit and add the chicken fillet that we
made on the grill and enjoy.
 Chop suey.

 Ingredients

- Oil
- Halt a stick of butter
- One julienned onion
- Six julienned bell peppers
- One shredded cabbage
- Two julienned medium carrots
- Half a pound of shredded parpoiled cabbages breast
- Half a cup of tomato sauce
- Half a cup Chinese sauce
- Lemon juice
- Salt

• Preparation:

1. Put 1 stick of butter in a large pot, when the butter is melted, add the
julienned chicken stirring occasionally for a few minutes. Turn off.

2. Ment the cabbage is cooked, in another pot you put half a stick of butter
one it is melted, add the onion and julienned chiltomas when they are
white add the julienned carrot.

3. When it has cooked a little, add the previously parboiled and shredded
chicken breast, mix well and add the Chinese sauce, tomato sauce,
lemon juice and salt to taste.
 4. After a few minutes you pour the previous preparation with the
transparent cabbage you add lemon juice to taste mix everything and it is
ready to serve.

• Chicken Cannelloni

• ingredients

- ½ Cup pearl onion chopped into small cubes.

- 2 cloves of garlic finely minced salt and pepper to taste.
- ½ Cup tomato paste.
- 12 masses for large cannelloni.
- 1 Unit green pepper chopped into cubes.
- 2 Units of chicken breast previously cooked and shredded.
- 2 tablespoons finely chopped fresh rosemary.
- ½ Liter whole milk LA LECHERA.
 - 3 Tablespoons of Fluor previously toasted over medium
heat.
- 1 Tablespoon nutmeg
- 1 ½ Cups grated Parmesan or mozzarella cheese.

• Preparation

1. Dip
Place the butter in a small pot, once melted add the previously
toasted flour, mix well to form a dough. Then add the ½ liter of
LA LECHERA whole milk in 2 parts, mixing well at the same
time, season with nutmeg and salt and pepper to taste and let
the bechamel sauce take on texture.
2. Stuffed
In another por make a rehash with a little butter, on this add
pearl onion, green pepper and garlic. Once onions are cooked,
increase the shredded chicken and tomato paste incorporaste
the rosemary and LA LECHERA milk cream. Cook until
filling is desired consistency.

3. Fill
Fill the paste tubes with the previously prepared filling, placing
them on a greased refractory one nex to the other cover with
the bechamel sauce prepared in step 1 and cover the entire
preparation with cheese.

4. Kiln
Bake in a pre eated oven at 180• C for 15 minutes or until
cheese is completely melted. Take a good look at the noadle
cooking time on the noadle packaging.
• Cold pasta salad with tuna.

• Ingredients:

- 3 Carns or natural tun.

- 1 Can of sweet corn in grains.
- 400 gr. Of cooked shaft pasta.
- 2 tomatoes cut into small squares
- ½ Chopped leek stalk.
- 30 g. Of sliced black olives.
- 4 tablespoons of mayonnaise.
- Salt and pepper to taste.

• Preparation.

1. We start making our cold pasta salad with tuna, for this, in a
bow we will place the cooked pasta, tomato, leek, corn,
olives, tuna and mix, then add the mayonnaise, salt, pepper
and mix everything until it integrates very well.

2. Take it to the refrigerator for about 1 hour so that it is very

cool and we already have our cold pasta salad with tuna
ready! ¡Hope you enjoy it!.