Stuffing the Chicken Breast

1)  Heat an oven to 350°F.
2)  In a medium sauté pan, heat the olive oil over medium heat and begin to cook the onion, the garlic and the tomatoes.
3)  Season with the 1 ½ t of chicken base powder, add the squash blossoms and cook until it thickens.
4)  Butterfly and flatten the chicken breasts and then stuff with half of the mix and with half the Los Altos Queso Del Rancho.
5)  Roll up the chicken breasts and place them in a buttered glass pan, use toothpicks if necessary to secure

Del Rancho Veloute Sauce

1)  In an another medium sauté pan, heat the butter and wait until it begins to bubble.
2)  Once bubbling, add the flour and incorporate until it acquires a light golden color.
3)  Add the evaporated milk, the water and the rest of the chicken base powder (½ t), stirring constantly until it thickens.
4)  Blend the mix with the rest of the Los Altos Queso Fresco Del Rancho and the rest of the stuffing left over.
5)  Spread over the chicken breasts and bake covered for 45 minutes.
6)  Remove from oven and serve.