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Pechugas de Pollo Rellenas de Tomates Secos y Queso de Cabra

Categoría
Carnes
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 Pechuga de pollo deshuesada (entera)
  • 1/2 Taza de tomates secos hidratados (se puede usar pesto de tomates secos también)
  • 4 Lonjas o trozos de queso
  • 1 Taza de crema de leche
  • 1 Taza de espinaca cocida
  • 1 Cebolla blanca (cortada en juliana)
  • 2 Cucharadas de aceite de oliva
  • Sal y pimienta al gusto

Preparación

  1. Precalentar el horno a 375 grados.
  2. En una sartén, agregar el aceite de oliva y la cebolla, cocinar a fuego medio por un par de minutos y luego incorporar la espinaca cocida. Dar un toque de sal y pimienta, y si se desea un pizca de nuez moscada. Reservar.
  3. Aparte, realizar 3 tajos en cada mitad de pechuga y rellenar uno con queso, otro con tomates secos y el otro nuevamente con queso.
  4. En un molde para horno colocar de fondo la espinaca, sobre la espinaca poner las pechugas y luego agregar la crema de leche en el molde. Cubrir con un poco de queso y tapar con papel de aluminio.
  5. Llevar al horno por unos 10 minutos, tapar y luego retirar el papel dejando dorar un poco por unos 5 minutos más.