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Filete the breast and remove the piece that is left over.
Marinate the steak with paprika, salt and pepper.
In a processor mash the part of the breast that is left over, when it is well crushed, add the cream and the parsley. When it is well incorporated, add the egg and incorporate perfectly.
Spread the purée on the marinated steak, add a piece of cheese, the zucchini previously cut into sticks and stir-fry with a little oil, onion, salt and pepper.
Roll the breast and dip with a little olive oil and bake until well cooked.
Bathe with the cream sauce.
For the cream sauce: Fry the onion, celery and pore. Add the chicken broth, when hot add the cream and let it heat over low heat (Do not boil), salt and pepper to taste.
TIPS
You can fill the breasts with the ingredient you prefer, such as pumpkin flower, mushrooms, spinach, chile poblano slices, etc.
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Ratings(4)
Anonymous
03/07/2015 12:36:26
original
Exelente Receta.
Andrea Santa Ana del Castillo
28/01/2014 17:13:58
Tengo dudas!!!
En el paso 1 y en el paso 3 a qué se refiere con "la parte dela pechuga que sobra", es el hueso??
El 1/2 huevo con el que se tritura con la crema, el perejil y esa "parte" de la pechuga, es cocido??
Espero responda! Gracias!
Anonymous
15/09/2013 20:04:57
apoyen esta receta
algo muy rico practico y de muy buen sabor
Lolys Lomelì
10/07/2013 22:09:02
Bien por la receta ganadora
La receta de Pechuga Imperial me pareció bien porque sale de lo común y se puede variar el relleno, en lo personal no tolero el apio por lo que no lo pondría. En la que no estoy de acuerdo es en la del pollo frito, demasiado trillada aunque le quisieron dar una variante no me convenció, al contrario, me decepcionó sobre todo porque en las bases decía que debía ser original.
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