Stuffed chicken with prickly pears

Ingredients:

Filling

• 2 tbsp. l. olive oil
• 1 nopal (prickly pear), thornless and thinly sliced
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 teaspoon coarse salt

Chicken

• 4 boneless, skinless chicken breasts, butterfly and pound
• 1 large beaten egg
• 3 tbsp. l. rapeseed oil (canola)
• 1 teaspoon freshly ground black pepper
• 0.5 cup grated Pepper Jack cheese

Sauce

• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 0.5 tsp paprika
• Olive oil, as needed
• Zest and juice of 1 lime
• 60 ml tequila
• 0.5 cup chicken broth
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• Finely chopped fresh parsley for sprinkling

Preparation:

1. Filling:
   
   Heat a skillet over medium heat, add the olive oil, cactus, onion, garlic, and salt, and cook, stirring frequently, until the vegetables are softened, about 5 minutes. Continue cooking, stirring frequently, until the onion is fully cooked, another 5–7 minutes; set aside.
2. Chicken:
   
   Spoon about 2 tablespoons of the cactus filling onto one side of each chicken breast. If you have any leftover filling, set it aside for serving. Sprinkle with cheese. Using a pastry brush, brush the edges of the chicken breasts with egg wash and roll them up.
3. Preheat the oven to 350°F (175°C). Heat a skillet over medium-high heat and add canola oil. Season the chicken with salt and pepper. Carefully place each stuffed breast in the hot skillet. Sear on each side until nicely browned, about 3 minutes. Transfer the chicken to a baking sheet and bake until the internal temperature reaches 165°F (74°C), about 25 minutes.
4. Sauce:
   
   Reduce the heat under the pan to low. Add the cumin, coriander, and paprika and cook, stirring, for 1–2 minutes, being careful not to burn the spices (add a little oil to the pan if it looks dry). Add the lime zest and juice and cook, stirring, until the liquid has evaporated slightly. Add the tequila very carefully; it may ignite.
5. Add the chicken broth, season with salt and pepper; reduce heat and simmer until thickened, about 10 minutes. Transfer the chicken to a serving platter, pour the sauce over it, and top with the remaining cactus filling. Sprinkle with chopped fresh parsley.