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Recipe of Imperial breast stuffed
Recipe

Imperial breast stuffed

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The stuffed imperial breast is a very rich and easy to prepare dish that can be filled with the ingredients of your preference.
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Ingredients

4 portions
  • 2 chicken breasts, whole
  • 400 grams panela cheese
  • 100 milliliters whole milk cream
  • parsley, to taste
  • 1/2 eggs
  • 5 pumpkins, italian
  • 1/4 onions
  • paprikas, to taste
  • salt, to taste
  • black pepper, to taste
  • olive oils
  • 150 milliliters chicken soup, for the sauce
  • 250 milliliters whole milk cream, for the sauce
  • 50 grams onion, for the sauce
  • 50 grams leek, for the sauce
  • 100 grams celery, for the sauce

Preparation

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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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