The San Jacobos recipe baked peppers and cheese that I will tell today is in line with what I usually suggest to the materialization format "tasty food" the shortest possible time, resources and techniques just more affordable. By this I mean that even fewer can pose as stove painted, and most importantly, meet your guests at any type of event (dinner, food, formal, informal, etc..), Based on the best of laws : the minimum of effort.
The value of this recipe is baked San Jacobos triple. For one, because it involves baking adaptation of the traditional concept of St. James (or Cordon Bleu), but leaving aside the fried and breaded, so we get that the dish is much healthier than the traditional St. James. Second, because the taste is exquisite and quite unusual. The combination of chicken with red pepper and cheese, has proved very tasty and balanced. And finally, it must be said, because regardless of the recipe already existed in this case was the result of improvisation. An invention on the fly of my love because of an unexpected visitor.
The value of this recipe is baked San Jacobos triple. For one, because it involves baking adaptation of the traditional concept of St. James (or Cordon Bleu), but leaving aside the fried and breaded, so we get that the dish is much healthier than the traditional St. James. Second, because the taste is exquisite and quite unusual. The combination of chicken with red pepper and cheese, has proved very tasty and balanced. And finally, it must be said, because regardless of the recipe already existed in this case was the result of improvisation. An invention on the fly of my love because of an unexpected visitor.
Ingredients (for 3 people):
3 chicken breasts (with sufficient thickness to be cut in book)
3 slices of cheese
4 whole piquillo red peppers
1 lemon
Olive oil
Prepared meat spices (I use a very completito carrying salt, cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, mustard, cloves, rosemary and nutmeg).
Development of the San Jacobos baked peppers and cheese:
1. Open the chicken breasts in book. This way you can skip it if your trusted butcher has the time and inclination when you buy the chicken. If you prefer, you can totally cut the the important thing is to have the same size and shape, so you can close later as a book.
2. We take a little oil on the baking sheet (make before it is very clean), and place the chicken breasts open.
3. On one side of the chicken, first put a layer of peppers (either covering all the spaces) and then another of cheese.
4. We closed the breasts, the watered with a little lemon juice and seasoned with spices preparation. It is very important to know if the salt has already prepared. In that case it is not necessary to add more. If not, we'll take the salt always closed the books once because otherwise it will be absorbed by the peppers, and the dish we can be overly salty.
5. We put the tray in a preheated oven at 240 ° for about 15 to 20 minutes (will depend on the thickness of the breasts) and ready.
In this case, I went with the San Jacobos baked peppers and cheese with a mixed salad with carrots, nuts and pickle. The result, as I will say. I have found another one of my favorite dishes. Rico, easy and fast.
3 chicken breasts (with sufficient thickness to be cut in book)
3 slices of cheese
4 whole piquillo red peppers
1 lemon
Olive oil
Prepared meat spices (I use a very completito carrying salt, cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, mustard, cloves, rosemary and nutmeg).
Development of the San Jacobos baked peppers and cheese:
1. Open the chicken breasts in book. This way you can skip it if your trusted butcher has the time and inclination when you buy the chicken. If you prefer, you can totally cut the the important thing is to have the same size and shape, so you can close later as a book.
2. We take a little oil on the baking sheet (make before it is very clean), and place the chicken breasts open.
3. On one side of the chicken, first put a layer of peppers (either covering all the spaces) and then another of cheese.
4. We closed the breasts, the watered with a little lemon juice and seasoned with spices preparation. It is very important to know if the salt has already prepared. In that case it is not necessary to add more. If not, we'll take the salt always closed the books once because otherwise it will be absorbed by the peppers, and the dish we can be overly salty.
5. We put the tray in a preheated oven at 240 ° for about 15 to 20 minutes (will depend on the thickness of the breasts) and ready.
In this case, I went with the San Jacobos baked peppers and cheese with a mixed salad with carrots, nuts and pickle. The result, as I will say. I have found another one of my favorite dishes. Rico, easy and fast.
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