Pechugas rellenas de espinacas y queso con salsa de nata

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, Pechugas rellenas de espinacas y queso con salsa de nata. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pechugas rellenas de espinacas y queso con salsa de nata is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes yummy. Pechugas rellenas de espinacas y queso con salsa de nata is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Pechugas rellenas de espinacas y queso con salsa de nata, 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 Pechugas rellenas de espinacas y queso con salsa de nata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Pechugas rellenas de espinacas y queso con salsa de nata estimated approx 35/40 min.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Pechugas rellenas de espinacas y queso con salsa de nata using 9 ingredients and 5 steps. Here is how you cook that.

Me encanta las recetas sencillas y rápidas de hacer y por supuesto que estén buenas, pues esta receta os aseguro que es una de ellas.

Ingredients and spices that need to be Get to make Pechugas rellenas de espinacas y queso con salsa de nata:

1. 2 pechugas de pollo enteras
2. Espinacas frescas
3. Lonchas queso (de tu gusto)
4. 2 patatas
5. 200 ml nata de cocinar
6. Vino blanco
7. Aceite de oliva
8. Sal y pimienta
9. Nuez moscada

Instructions to make to make Pechugas rellenas de espinacas y queso con salsa de nata

1. Parte las pechugas por la mitad sin llegar a partirlas del todo(como si fuera un libro) y échales sal
2. Ahora pon la loncha de queso y las espinacas así tal cual, crudas encima de la pechuga. Cierralas y ponle palillos para que no se abran
3. Pon las pechugas en una fuente apta para horno, y añade las patatas en rodajas, añade sal y pimienta y un poco de aceite de oliva, echa el vino y hornea 175° 20 minutos
4. Ahora echa la nata y la nuez moscada y sigue horneando 15 o 20 minutos más
5. Y acabado el tiempo ya estará listo no olvideis quitar los palillos

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