1/2
taza de queso Gouda ahumado o de queso suizo, rallado (2 oz)
1/4
cucharadita de nuez moscada, molida
1
paquete (10 oz) de espinacas picadas, congeladas, ya descongeladas y bien escurridas
1/2
cucharadita de sal
1/4
cucharadita de pimienta
2
cucharaditas de mantequilla o de margarina, derretida
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Instrucciones
1
Precalienta el horno a 375°F. Engrasa un molde cuadrado de 9 pulgadas. Quita los huesos a las pechugas de pollo. No retires la piel. Afloja la piel de las pechugas.
2
En un tazón hondo mediano, mezcla bien el queso, la nuez moscada y las espinacas. Extiende una cuarta parte de la mezcla, en forma pareja, entre la carne y la piel de cada pechuga de pollo. Alisa la piel sobre las pechugas, extendiendo la mezcla bajo las áreas despegadas. Coloca las pechugas, con el lado de la piel hacia arriba, en el molde. Espolvorea con sal y pimienta; rocía con la mantequilla.
3
Hornea, sin tapar, de 45 a 55 minutos o hasta que el jugo del pollo esté claro al hacer un corte en el centro de la parte más gruesa (170°F).
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Consejos de expertos
consejo 1
El queso Gouda proviene de Holanda; es el queso exportado más famoso del país. El sabor a nuez del queso Gouda y su textura rica y cremosa lo convierten en un queso clásico para derretirlo.
consejo 2
Al rebanar el pollo y colocarlo en forma de abanico sobre los fideos sazonados o el arroz, la presentación de este fabuloso platillo de pollo es muy elegante.
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Información Nutricional
255 Calorías, 13 g Grasa total, 32 g Proteína, 3 g Carbohidratos totales
Información Nutricional
Porción:
Calorías
255
Calorías derivadas de la grasa
115
Grasa total
13 g
Grasa saturada
5 g
Colesterol
85 mg
Sodio
550 mg
Potasio
340 mg
Carbohidratos totales
3 g
Fibra dietética
1 g
Proteína
32 g
% Valor Diario*:
Vitamina A
86%
86%
Vitamina C
4%
4%
Calcio
18%
18%
Hierro
10%
10%
Intercambios:
1 Vegetal; 4 Carne magra;
*Valores diarios basados en una dieta de 2,000 calorías.
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Más acerca de esta receta
Rellenar las pechugas de pollo es una forma excelente para presentar el pollo. El relleno no sólo añade color, sino que también le da muy buen sabor.
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