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miércoles, 20 de noviembre de 2013

Chicken breasts stuffed with cheese and bacon

This is a very simple and cheap recipe that is fully made in the oven requiring a very short preparation time.


1 chicken breast, boneless and whole per diner 

Parmesan or provolone for filling (about 50 grams /  1.75 oz per breast ) 
4 strips of bacon per breast

From here down the ingredients are calculated for 4 people :

4 carrots 

2 large onions 
A cup of wine (250 ml) 
A cup of water ( 250 ml ) 
Extra virgin olive oil ( 2 tablespoons)
 salt & pepper 
Wheat flour 
Twine to tie roast
Open the chicken breasts in half and fill with cheese. Close the two halves and wrap with bacon strips so that the breast is completely enclosed . This technique is french and is used to prevent poultry from being too dry when it is baked .Then it is convenient to tie the meat so that it retains the shape and place the bacon tight to the breast.Get a clay and fill the base with onions and shredded carrots. Add the oil , the water and the cup of wine. Salt and pepper.Place on the vegetables' bed the breasts and introduce in preheated oven at 190 degrees C / 374 degrees F for about 40 minutos ( or until golden brown ) . If we want to serve the bacon too - it is not always done - give about ten minutes more to grill becomes golden and crisp, turning over the breast to be done everywhere.After the time of baking , we took the pan and pour the liquid and the vegetables in the bowl of the crusher to make the sauce . To this sauce add a couple tablespoons of flour and carry to the fire stirring until thickened.Cut the chicken breast with the bacon and sprinkle with the sauce obtained

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