Pechuga rellena a la salsa de roquefort

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Pechuga rellena a la salsa de roquefort. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pechuga rellena a la salsa de roquefort is one of the most well liked of recent trending foods on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes yummy. Pechuga rellena a la salsa de roquefort is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Pechuga rellena a la salsa de roquefort, 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 rellena a la salsa de roquefort 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 rellena a la salsa de roquefort 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 rellena a la salsa de roquefort estimated approx 35-40 minutos.

To get started with this particular recipe, we must prepare a few components. You can have Pechuga rellena a la salsa de roquefort using 8 ingredients and 5 steps. Here is how you cook that.

Las pechugas con roquefort están buenísimas y las espinacas con jamón también así que qué mejor manera de combinar dos recetas buenísimas en una. También es verdad que la pechuga al horno tiende a quedarse seca y una salsita de ese estilo hace que ligue mucho mejor todo.
#platounico

Ingredients and spices that need to be Make ready to make Pechuga rellena a la salsa de roquefort:

1. 2 Pechugas de pollo enteras
2. 350-400 g. De Espinacas
3. 1/2 paquete jamón serrano a tacos
4. 250-300 ml nata para cocinar
5. Paquete y medio de queso Roquefort
6. aove
7. Sal
8. Pimienta

Steps to make to make Pechuga rellena a la salsa de roquefort

1. Lavamos bien las espinacas y les cortamos parte del rabito. Las echamos a una sartén con un chorro de aceite a fuego medio. Cuando veamos que estén hechas añadimos el jamón, no hace falta hacerlo demasiado ya que el horno hará el resto.
2. Hacemos cortes a las pechugas bastante profundos pero sin llegar al final y vamos introduciendo la mezcla de espinacas y jamón (yo esperé a que se enfriara un poco y así pude manipular la mezcla mejor con la mano)
3. Le ponemos sal, pimienta y al horno (precalentado unos 5 minutos a 200º) durante 15-20 minutos a 200º
4. Para la salsa basta con calentar en un cazo la nata, añadir entonces el roquefort e ir moviéndolo constantemente para que se deshaga a fuego medio. La intensidad de la salsa es muy subjetiva, en mi caso me va potente así que dejo que reduzca bastante.
5. Lo acompañé con unas patatas baby hervidas y a disfrutarlo hoy como comida de office!! 😁

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