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Ana Ruiz

Recipes: 4

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Ana Ruiz

Imperial breast stuffed

Name: Imperial breast stuffed
Prep time: 240 min
Cook time: 240 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 chicken breasts whole; 400 grams of Panela cheese; 100 milliliters of whole milk cream; parsley to taste; 1/2 egg; 5 pumpkins italian; 1/4 of onion; paprikas to taste; Salt to taste; black pepper to taste; olive oils; 150 milliliters of chicken soup for the sauce; 250 milliliters of whole milk cream for the sauce; 50 grams of onion for the sauce; 50 grams of leek for the sauce; 100 grams of celery for the sauce

4 h

Easy

4 comments

Ana Ruiz

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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.

Ingredients

4 servings

Select all ingredients

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.

Print recipe for:

Imperial breast stuffed

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

532

kcal

27%

Carbohydrates

20.4

6.8%

Proteins

59.2

118%

Lipids

22.5

35%

Fiber

3.1

6.2%

Sugar

13.8

15%

Cholesterol

177

59%

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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.