Pechuga de pollo rellena de mozzarella

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a special dish, Pechuga de pollo rellena de mozzarella. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pechuga de pollo rellena de mozzarella is one of the most favored of current trending foods in the world. It's enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pechuga de pollo rellena de mozzarella is something that I have loved my entire life.

Many things affect the quality of taste from Pechuga de pollo rellena de mozzarella, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pollo rellena de mozzarella delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga de pollo rellena de mozzarella is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pollo rellena de mozzarella estimated approx 15 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pechuga de pollo rellena de mozzarella using 6 ingredients and 5 steps. Here is how you can achieve that.

Después de tanto tiempo vengo con una receta que much@s seguramente ya la habéis hecho alguna vez pero para mi es la primera.

Ingredients and spices that need to be Take to make Pechuga de pollo rellena de mozzarella:

1. 1 Pechuga de pollo entera
2. Mozzarella fresca
3. 1/2 Limón
4. Perejil
5. Pimienta negra y blanca
6. Sal

Instructions to make to make Pechuga de pollo rellena de mozzarella

1. Lo primero es dividir la pechuga en dos y una vez dividida debemos partir ésta en dos no llegando a separarlas del todo.
2. Cortamos la bola de mozzarella y la metemos dentro de la pechuga dividida.
3. Echamos el zumo del medio limón y salpimentamos.
4. A la hora de freír o meter en el horno, mucha gente la enrolla con cuerda para que no se salga la mozzarella pero yo no tenía cordón y tampoco se me salió.
5. Os aconsejo que para conseguir que la pechuga este jugosa lo que hago es taparla con la tapa de la sartén y el fuego muy suave, así consigo que se haga por dentro y no quede como la suela de un zapato por fuera.

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