Pechuga de pollo rellena sobre salsa a la pimienta

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Pechuga de pollo rellena sobre salsa a la pimienta. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pechuga de pollo rellena sobre salsa a la pimienta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pollo rellena sobre salsa a la pimienta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga de pollo rellena sobre salsa a la pimienta is 5 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pollo rellena sobre salsa a la pimienta estimated approx 45 minutos.

To get started with this recipe, we must prepare a few ingredients. You can cook Pechuga de pollo rellena sobre salsa a la pimienta using 11 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make Pechuga de pollo rellena sobre salsa a la pimienta:

1. 2 pechugas y media
2. 10 pimientos de piquillo
3. 5 lonchas queso gouda
4. 25 lonchas bacon
5. Orégano sal y pimienta
6. Para la salsa a la pimienta
7. 1 cebolla o cebolleta
8. 1 cucharadita pimienta verde fresca
9. 25 ml brandy
10. 150 mililitros nata
11. 150 ml caldo de carne

Instructions to make to make Pechuga de pollo rellena sobre salsa a la pimienta

1. Abrimos la pechuga en forma de libro sin llegar al final, ponemos sal pimienta y orégano, ponemos dos pimientos de piquillo y una loncha de queso doblada por la mitad rompamos por encima con la otra cara de la pechuga
2. Ponemos cinco lonchas de bacon montadas una encima de la otra enrollamos la pechuga de manera que el cierre del bacon y de la pechuga nos quede en el fondo de la bandeja
3. Horneamos a 190 grados por 35 minutos
4. Para la salsa a la pimienta, ponemos en un cazo con un poco de aceite a rehogar la cebolla cortada en dados, incorporamos pimienta verde fresca, rehogamos hasta que la cebolla cambia de color
5. Cuando esté rehogada le agregamos el brandy y flambeamos, una vez que se ha apagado la llama le incorporamos la nata y dejamos que esté a hervir, añadimos el caldo de carne y dejamos a fuego suave por 15 minutos, trituramos y pasamos por un colador
6. Para emplatar ponemos una cama de salsa y encima la pechuga de pollo lo acompañe con unas patatas fritas

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