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Breasts to the Spanish

45 mins
30 mins
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When I was little, my mother used this dish to celebrate special days, they are chicken breasts, covered with cheese, bacon and onion; They are baked to make the cheese has the perfect gratin. A culinary delight that you can not miss.
Learn more about juan jose Sanchez


4 portions
  • 2 chicken breasts
  • 2 poblano peppers
  • 1/2 kilos Chihuahua cheese
  • 150 grams bacon
  • 1/4 sticks butter
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon sea salt
  • 1 pinch salt


Preheat the oven to 250 ° C.
Rinse the breasts and cook them in the express pot for 20 minutes, add a quarter of onion, a teaspoon of table salt, a clove of garlic; subsequently reserve the chicken.
Grill the poblano chiles on a direct heat, wrap in a cloth and place in a plastic bag, after 5 minutes, remove the skin of the chili, seeds and cut into thin strips of 2 centimeters.
Fry the bacon until golden, in the fat that the bacon releases; sauté the onion previously cut into slices until it becomes transparent, reserve both ingredients separately.
Use a medium refractory, cover with butter and place the breast halves. Add the sour cream, place the onion, slices and bacon and finally add the grated chihuahua cheese on top of the whole saucer.
Cover the refractory with a sheet of aluminum foil and bake for 20 minutes.


Serves in an extended dish, one serving per person.

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