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Pechugas Rellenas de Cranberries

Categoría
Carnes
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 Taza de cranberries secas
  • ¼ De taza de jugo cranberries
  • ¼ De taza de nueces o pacanas picadas
  • 4 Pechugas de pollo
  • 8 Tiras de tocineta
  • ¼ De taza de puerro picado
  • ¼ De taza de vinagre balsámico
  • ¼ De taza de aceite de oliva
  • Sal y pimienta al gusto para sazonar

Preparación

  1. Cortar las pechugas en escalopines y salpimentar por ambos lados. Reservar. También se puede hacer un corte en el medio de la pechuga tipo sobre.
  2. En una sartén agregar la tocineta picadita y dejar cocinar un poco, agregar los cranberries secos y mezclar. Cocinar por unos 2-3 minutos. Agregar el vinagre y dejar evaporar un poco y luego agregar el jugo de cranberrie. Bajar un poco el fuego y dejar hervir de 1 a 2 minutos y luego agregar el puerro. Mezclar y dejar cocinar por otros minutos más. Retirar y poner a refrescar.
  3. Rellenar las pechugas con esta mezcla.
  4. En una sartén agregar un poco de aceite de oliva y poner a dorar las pechugas por ambos lados.
  5. Colocar las pechugas en un molde, taparlas con papel de aluminio y llevar a terminar de cocinar en el horno por unos 10 minutos a una temperatura de 375 grados.
  6. Retirar del horno y servir.