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Receta Stuffed Pechuga
by Global Cookbook

Stuffed Pechuga
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Ingredientes

  • 1 x Strip thick hickory-smoked
  •     Bacon
  • 1 x Skinless, boneless chicken
  •     Breast, (6 ounce)
  • 2 ounce Grated monterey jack cheese
  • 1/2 tsp Butter
  • 1 x Button mushroom, sliced
  • 1/8 tsp Chopped garlic
  • 1/8 tsp Soy sauce
  • 1 x Egg, lightly beaten
  • 1/8 c. Lowfat milk
  • 1/2 c. Flour
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 2 c. Oil for deep frying

Direcciones

  1. Place bacon in skillet over low-medium heat and fry till crisp. Cut into 1/4 inch chunks and set aside. Wash chicken breast under cool running water and pat dry with a paper towel. Place chicken between sheets of waxed paper, skinless side up, on a cutting board. Flatten with a poultry hammer till entire breast is 1/4 inch thick. Turn breast over and place the cheese and bacon in the center. Heat butter in small saucepan. Add in mushrooms, garlic and soy sauce and saute/fry till tender. Pour over bacon mix. Pull all sides of the breast up and over the cheese to create a large ball shape, completely covering all ingredients in the middle of the chicken. Preheat oil in deep fryer or possibly small skillet to 350 degrees. In small bowl combine egg and lowfat milk and beat to combine. In small bowl combine flour, salt and pepper. Dip chicken in egg and lowfat milk bath and roll in spiced flour. Submerge in warm oil and fry 4-6 min or possibly till golden.