4
pechugas de pollo sin hueso, sin piel (aproximadamente 1/4 lb)
1/4
taza de pan molido Progresso®
2
cucharadas de queso Parmesano rayado
1
cucharadita de ajo en polvo
1
cucharadita de hojas secas de albahaca
1
huevo
1
cucharadita de aceite de olivo
1
lata (19 oz) de sopa de jitomate Progresso® Vegetable Classics hearty tomato soup
1/4
taza de queso mozarella rayado (1 oz)
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Instrucciones
1
Entre dos piezas de papel encerado o plástico coloca las pechugas de pollo y suavemente aplánala con un aplanador de carne o un rodillo hasta que queden de un grosor de 1/4 de pulgada.
2
En un plato hondo chico combina el pan molido, el queso Parmesano, el ajo en polvo y la albahaca. En otro plato hondo chico, bate el huevo con un tenedor o batidor de globo. Sumerge las pechugas de pollo en el huevo y luego pásalas, oprimiéndolas sobre la mezcla de pan molido.
3
En un sartén de 12 pulgadas de diámetro calienta el aceite a fuego medio. Sofríe las pechugas de pollo sin tapar de 5 a 7 minutos, volteándolo una sola vez hasta que no se encuentre rosa en el centro. Retíralo del sartén y mantenlo tibio o caliente.
4
Agrega la sopa en el mismo sartén; calienta a que hierva a fuego medio-alto. Hierve sin tapar el sartén de 4 a 5 minutos, revolviendo ocasionalmente, hasta que espese un poco.
5
Coloca de nuevo el pollo en el sartén. Disminuye el fuego a bajo; espolvorea el queso mozzarella sobre el pollo. Cubre y cocina durante 2 a 3 minutos mas o hasta que el pollo este gratinado o derretido.
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