Pechugas De Pollo A La Parmesana Food

POLLO HORNEADO A LA PARMESANA

Pollo horneado a la parmesana image

Este fácil platillo italiano, lleva pechugas de pollo deshuesadas, empanizadas en una mezcla condimentada y cubiertas con salsa para espagueti y quesos mozzarella y parmesano.

Provided by My Food and Family

Categories Casa

Time 30m

Yield 6 porciones

Number Of Ingredients 5

Ingredients

6 pequeña pechugas de pollo deshuesadas y sin pellejo, pequeñas (1-1/2 lb)
1 pkt. de mezcla para empanizar pollo SHAKE 'N BAKE Chicken Coating Mix
1-1/2 tazas de queso mozzarella desmenuzado KRAFT Shredded Mozzarella Cheese
1/4 taza de queso parmesano rallado KRAFT Grated Parmesan Cheese
1 de hojas secas de orégano

Steps:

Calienta el horno a 400°F.
Reboza el pollo en la mezcla para empanizar, tal como se indica en el paquete. Pon el pollo en un molde para hornear de 13x9 pulgadas rociado con aceite en aerosol.
Hornea el pollo 20 min. o hasta que esté bien cocido (temperatura interna de 165°F).
Cúbrelo con los ingredientes restantes; hornéalo durante 5 min. o hasta que el queso se derrita.

Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PECHUGA A LA PARILLA

Pechuga a La Parilla image

Pechuga de Parilla means "chicken from the grill", but this flavorful marinade can be used for shrimp, pork, or even quail. It comes from a 1986 Houston Post recipe by Mary Nell Reck and I've served it since then. This colorful Southwestern dinner goes well with black or charro beans, Spanish rice, and flan for dessert.

Provided by Leslie in Texas

Categories Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

8 (6 ounce) boneless skinless chicken breast halves
1 1/2 teaspoons cumin
1/2 cup lime juice
1 teaspoon cayenne
1 1/2 tablespoons salt
1 cup honey
2 tablespoons dried oregano (6 T. fresh)
1/4 cup chopped cilantro
1 cup olive oil
2 jalapeno peppers, seeded, deveined, and finely chopped
3 garlic cloves, crushed then finely chopped
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 red onions
2 large tomatoes
2 limes (garnish)

Steps:

Combine the ingredients for the marinade.
Place the chicken in the marinade,turning to cover all sides.
Cover and marinate at least 3 hours or overnight.
Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
Peel and slice the onions into 1/2 inch slices.
Slice the tomatoes into 1/2 inch slices.
Preheat gas or charcoal grill.
Add soaked hickory chips if desired.
Remove chicken breasts from marinade;reserve marinade.
Grill chicken breasts until done.
Transfer to serving platter and keep warm.
Place the vegetables on the grill and brush generously with reserved marinade.
Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
Cook all vegetables except for the tomatoes on both sides.
While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
Garnish with lime slices and cilantro sprigs.
Serve immediately.

Nutrition Facts : Calories 603.7, Fat 29.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1427.1, Carbohydrate 47, Fiber 2.9, Sugar 38.9, Protein 41