Pechuga de pollo rellena de jamón york y queso roquefort

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. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pechuga de pollo rellena de jamón york y queso 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 de pollo rellena de jamón york y queso 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 de pollo rellena de jamón york y queso roquefort
is 4 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 jamón york y queso roquefort
estimated approx 15 minutos.

To begin with this recipe, we must prepare a few ingredients. You can have Pechuga de pollo rellena de jamón york y queso roquefort
using 10 ingredients and 7 steps. Here is how you cook it.

Pechugas de pollo rellena de dos lonchas de jamón york enrrolladitas y una cucharada de queso roquefort. Rebozadas y fritas. Se pueden servir calientes o frías, enteras o cortadas en rodajas como para aperitivo.
Riquísimas.

Ingredients and spices that need to be Make ready to make Pechuga de pollo rellena de jamón york y queso roquefort
:

1. 4 pechugas de pollo
2. 8 lonchas jamón york
3. 70 g queso roquefort
4. 2 huevos
5. 150 g pan rallado
6. Aceite de oliva, cantidad necesaria para freir las pechugas
7. 1/2 cdts pimienta negra molida
8. 1 cda perejil picado
9. 1/2 cdts ajo en polvo
10. a gusto Sal

Steps to make to make Pechuga de pollo rellena de jamón york y queso roquefort

1. Abrir un poco las pechuga y salpimentarlas. No abrirla por completo, solamente cortar una parte de arriba de la pechuga a manera de libro para después tapar el relleno.
2. Disponer en el centro de las pechugas las lonchas de jamón york enrrolladitas. Dos lonchas para cada pechuga.
3. Colocar al lado de las lonchas de jamón una cucharada de queso roquefort bien distribuído. Una cucharada de queso para cada pechuga.
4. Tapar el relleno completamente y pasar la pechuga entera por huevo batido y pan rallado. El huevo batido debe estar previamente salpimentado y condimentado con ajo y peregil picados.
5. Freir las pechugas rellenas y rebozadas en abundante aceite caliente hasta que se doren.
6. Retirar las pechugas fritas del aceite y colocarlas en una fuente con papel absorbente.
7. Servir calientes o frías, enteras o cortaditas en rodajas.

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