few entrepechugas stored frozen turkey and they have done this rich and colorful dish that is very convenient because can be left made days ahead and is an original way of using the chicken or turkey entrepechugas and why not chicken. With Jamoncito and nut mixture give a great taste and also to do so without any type of fat is ideal to take care of without having to stop to eat well. It supports many combinations, and we can change the sauce, stuffing and adapt to our needs or those things that we have at home. With this recipe I want to participate in a nice competition and especially in these times it is necessary to seize all food and of course sometimes leftover dishes or fresh foods that remain of other preparations can be prepared recipes While rich, secure in The contest called Make good that Laube does in his blog Healthy and yummy learn a lot from them. animae, no time until February 13
SNAILS TURKEY WITH CHESTNUT SAUCE Ingredients
for 6:
For shells
6 chicken breast fillets
turkey 6 slices of ham
100 gr.
ground almonds A little chopped parsley
A little garlic powder or minced garlic
A bit of onion powder
egg, beaten Salt and pepper For the sauce
chestnut 400 gr. of unsweetened chestnut puree *
2 dl.
double cream 2 dl. mild beef broth ½
dl.
brandy 1 tablespoon flour to prevent the sauce from breaking
cream add a little oil or butter Salt and pepper
Preparation: Cut six sheets of aluminum foil. Once you have the open, well Espalmador breasts, season with salt and pepper on both sides and place on a sheet of paper each of the breasts. Mix the almonds with garlic, parsley and onion. Coat the chicken with a little beaten egg and then put a little of the almond mixture, then in each a slice of ham, a little beaten egg and a little more of the almond mixture. Roll up and wrap well in the role. Place in a baking dish and roast at 180 º -190 º C durante30-35 minutes. Remove from oven and let cool slightly or completely (best cut) In a skillet put a little butter or oil and fry to brown without the spoonful of flour, then add the puree and mix well, then add the broth and cook a few minutes. Add brandy, salt and pepper. Let the brandy evaporate and then add the cream. Correct the argument and keep warm. Cut the chicken into slices and serve gorditas with hot sauce and a garnish to taste that could very well be an assortment of sauteed vegetables.
for 6:
For shells
6 chicken breast fillets
turkey 6 slices of ham
100 gr.
ground almonds A little chopped parsley
A little garlic powder or minced garlic
A bit of onion powder
egg, beaten Salt and pepper For the sauce
chestnut 400 gr. of unsweetened chestnut puree *
2 dl.
double cream 2 dl. mild beef broth ½
dl.
brandy 1 tablespoon flour to prevent the sauce from breaking
cream add a little oil or butter Salt and pepper
Preparation: Cut six sheets of aluminum foil. Once you have the open, well Espalmador breasts, season with salt and pepper on both sides and place on a sheet of paper each of the breasts. Mix the almonds with garlic, parsley and onion. Coat the chicken with a little beaten egg and then put a little of the almond mixture, then in each a slice of ham, a little beaten egg and a little more of the almond mixture. Roll up and wrap well in the role. Place in a baking dish and roast at 180 º -190 º C durante30-35 minutes. Remove from oven and let cool slightly or completely (best cut) In a skillet put a little butter or oil and fry to brown without the spoonful of flour, then add the puree and mix well, then add the broth and cook a few minutes. Add brandy, salt and pepper. Let the brandy evaporate and then add the cream. Correct the argument and keep warm. Cut the chicken into slices and serve gorditas with hot sauce and a garnish to taste that could very well be an assortment of sauteed vegetables.
* The chestnuts can be used natural and cook in boiling water a few minutes with a cut, then remove the brown skin will be relocating to cook until tender, then peel and used. The truth is that of canned or puree that is very well avoid a lot of work.
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