Pechuga de pollo rellena de morcilla de cebolla

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Pechuga de pollo rellena de morcilla de cebolla. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pechuga de pollo rellena de morcilla de cebolla is one of the most favored of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. Pechuga de pollo rellena de morcilla de cebolla is something which I have loved my whole life. They are fine and they look fantastic.

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As for the number of servings that can be served to make Pechuga de pollo rellena de morcilla de cebolla is 2 personas. 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 de morcilla de cebolla estimated approx 40-45 min..

To get started with this particular recipe, we have to first prepare a few components. You can cook Pechuga de pollo rellena de morcilla de cebolla using 8 ingredients and 7 steps. Here is how you cook it.

Diréis ¡Vaya bomba!. Pues no lo ha sido tanto. La morcilla de cebolla es mucho más ligera que la de arroz y, además, le he puesto cebolla adicional. Es cierto que se trata de un plato fuerte y contundente, pero no resulta pesado y, haciéndolo muy de tarde en tarde, es un capricho que nos podemos dar para premiarnos un poquito.
Me sobró relleno pero resultará fantástico usarlo para un revuelto con huevos o una tortilla.

Ingredients and spices that need to be Prepare to make Pechuga de pollo rellena de morcilla de cebolla:

1. 2 pechugas de pollo
2. 1 trozo morcilla de cebolla
3. 1 cebolla
4. 1 puñado piñones crudos
5. 1 puñado pasas
6. Sal
7. Pimienta molida
8. 1 chorrito aove

Steps to make to make Pechuga de pollo rellena de morcilla de cebolla

1. Hidratamos las pasas (yo las puse en un vasito con agua la noche anterior). Agrupamos los ingredientes.
2. Tostamos los piñones en la sartén y reservamos.
3. Picamos la cebolla, la echamos en la sartén con un chorrito de aove y dejamos que se vaya haciendo a fuego suave.
4. Cuando esté transparente, pelamos la morcilla, la añadimos desmenuzada a la sartén y también añadimos los piñones y las pasas. Removemos bien para que la morcilla se deshaga del todo y se mezclen buen todos los ingredientes.
5. Extendemos las pechugas, que el carnicero nos habrá preparado para rellenar, las salpimentamos y ponemos el relleno encima.
6. Las cerramos y sujetamos los extremos con palillos para que no se salga el relleno. Las colocamos en una fuente, echamos un chorrito de aove por encima y las metemos en el horno, precalentado a 200°, durante 25 minutos.
7. Os aseguro que están muy buenas. 😋.

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