Ingredientes
Pechuga de pollo0.5 kilograms- Tomatoes2 pieces
Yogur0.5 cup
Ajo3 cloves
Chile2 teaspoons
Jugo de limón0.5 cup- Mushrooms250 grams
Salsa de soja2 teaspoons
Harina1 cup
Queso Parmesano3 tablespoons- Salt and Black Pepper0
Pasos
- 1
Cut the chicken in half evenly to form four pieces of chicken breast, pound the pieces to tenderize them, then marinate in garlic, yogurt, salt, and black pepper for two hours.
120 minutosHerramientas necesarias:🍳Bowl - 2
In a frying pan over heat, add a quarter cup of corn oil.
5 minutosHerramientas necesarias:
Sartén - 3
Remove the chicken pieces from the marinade, coat them in flour, shake off the excess flour, then fry in the pan until golden brown, flipping to cook the other side.
10 minutos - 4
Place the chicken pieces in a baking dish and arrange tomato slices on top, placing two slices of tomato on each chicken breast.
5 minutos - 5
Bake the dish in the oven for half an hour from the bottom, then remove and add the Parmesan cheese, returning it to the oven from the top until the cheese melts and turns golden.
30 minutosHerramientas necesarias:
Horno - 6
For the mushroom sauce, in the same frying pan used for frying the chicken, add a third of a cup of water, bring to a boil for a minute, then add the Tabasco (chili), lemon juice, mushrooms, soy sauce, salt, and pepper, let the mixture boil for five minutes, then turn off the heat and it's ready.
5 minutos - 7
On a serving plate, place a slice of chicken and surround it with the mushroom sauce.
5 minutos
Datos nutricionales
Pechuga de pollopor 100gYogurpor 100gAjopor 100gChilepor 100gJugo de limónpor 100gSalsa de sojapor 100gHarinapor 100gQueso Parmesanopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.