1 medium pumpkin
Butter for greasing
1/2 kg of chicken breast cut into strips
Juice from 1/2 lemon
2 cloves of garlic minced
Salt and black pepper to taste
2 tablespoons of oil
200 g of sliced mushroom
1 can of heavy cream
5 tablespoons of ketchup
6 tablespoons of sour cream
100 g of grated mozzarella
Chopped cilantro to taste
1 medium pumpkin
Butter for greasing
1/2 kg of chicken breast cut into strips
Juice from 1/2 lemon
2 cloves of garlic minced
Salt and black pepper to taste
2 tablespoons of oil
200 g of sliced mushroom
1 can of heavy cream
5 tablespoons of ketchup
6 tablespoons of sour cream
100 g of grated mozzarella
Chopped cilantro to taste
1 Preheat the oven to 220°C
Cut the top off the pumpkin and remove the seeds
2 Grease the pumpkin skin with butter, place it in a baking dish and bake for 30 minutes or until tender
3 Season the chicken with lemon juice, garlic, salt, and black pepper
In a pan, heat the oil and brown the chicken
Add the mushrooms and let them brown
Add the heavy cream, ketchup, sour cream, and mix gently
4 Turn off the heat and let it cool slightly
Place it in a casserole dish, cover with grated mozzarella, some cilantro, and a drizzle of oil
5 Place it on a baking sheet and bake until golden brown
Serve immediately.
