Stuffed Pechuga


1 Strip thick hickory-smoked
1 Skinless, boneless chicken
Breast, (6 oz)
2 ounces Grated monterey jack cheese
teaspoon Butter
1 Button mushroom, sliced
teaspoon Minced garlic
teaspoon Soy sauce
1 Egg, lightly beaten
cup Milk
cup Flour
teaspoon Salt
teaspoon Pepper
2 cups Oil for deep frying


Place bacon in skillet over low-medium heat and fry until crisp. Cut into 1/4 inch chunks and set aside. Wash chicken breast under cold 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 until entire breast is 1/4 inch thick. Turn breast over and place the cheese and bacon in the center. Melt butter in small saucepan. Add mushrooms, garlic and soy sauce and saute until tender. Pour over bacon mixture. Pull all sides of the breast up and over the cheese to form a large ball shape, completely




4.0 servings


Saturday, February 13, 2010 - 10:43pm



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