{"id":132,"date":"2014-04-24T09:30:06","date_gmt":"2014-04-24T07:30:06","guid":{"rendered":"http:\/\/ivanpozo.es\/recetas\/?p=132"},"modified":"2017-12-26T11:36:21","modified_gmt":"2017-12-26T09:36:21","slug":"pechugas-villaroy","status":"publish","type":"post","link":"https:\/\/ivandelpozo.com\/recetas\/pechugas-villaroy\/","title":{"rendered":"Pechugas villaroy"},"content":{"rendered":"<p>La pechuga de pollo es una parte del animal muy consumida y aceptada por el p\u00fablico en general, dada su textura, m\u00e1s blanda que otras carnes, su delicado sabor y su facilidad para consumirla, puesto que carece de huesos. En concreto, las pechugas son la parte menos grasa del pollo, aunque dependiendo de como se elaboren, el valor cal\u00f3rico final del plato var\u00eda notablemente. En este caso, al elaborar las pechugas con bechamel y fre\u00edrlas posteriormente, se disparan las calor\u00edas.<\/p>\n<blockquote><p><em><strong>Ingredientes:<\/strong><\/em><\/p>\n<ul>\n<li>Pechugas de pollo<\/li>\n<li>Sal<\/li>\n<li>Pimienta blanca<\/li>\n<li>Nuez moscada<\/li>\n<li>Aceite<\/li>\n<\/ul>\n<\/blockquote>\n<blockquote><p><em><strong>Para la bechamel:<\/strong><\/em><\/p>\n<ul>\n<li>1l. de leche<\/li>\n<li>75 gr. de harina<\/li>\n<li>50 gr. de mantequilla<\/li>\n<li>2 cucharadas de aceite<\/li>\n<li>Nuez moscada<\/li>\n<li>Queso rallado<\/li>\n<li>Sal y pimienta<\/li>\n<\/ul>\n<p><em><strong> Preparaci\u00f3n de la bechamel:<\/strong><\/em><br \/>\nCalentamos la mantequilla y la mezclamos con la harina. Calentamos la leche y la vamos a\u00f1adiendo al run de harina poco a poco, moviendo en\u00e9rgicamente. Para enriquecer la bechamel podemos echar queso rallado, caldo de pollo, yemas de huevo, salsa de tomate, etc&#8230;<\/p><\/blockquote>\n<blockquote><p><em><strong>Preparaci\u00f3n:<\/strong><\/em><br \/>\nSalpimentamos los filetes de pollo y a\u00f1adimos nuez moscada. Se frien las pechugas vuelta y vuelta.<br \/>\nUna vez preparada la bechamel envolvemos las pechugas con ella, que quede una capa gruesa, colocamos en una bandeja y dejamos enfriar. Luego empanamos las pechugas con harina, huevo y pan rallado. Freimos y listo.\n<\/p><\/blockquote>\n<div class=\"idea_box\" style=\"\"><div class=\"icon\"><i class=\"icon-lamp\" aria-hidden=\"true\"><\/i><\/div><div class=\"desc\"><\/p>\n<h5><strong>Se pueden acompa\u00f1ar con salsa de tomate y patatas paja o chips.<\/strong><\/h5>\n<p><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>La pechuga de pollo es una parte del animal muy consumida y aceptada por el p\u00fablico en general, dada su textura, m\u00e1s blanda que otras carnes,<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[36,40,4],"tags":[],"class_list":["post-132","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-masas","category-pollo","category-segundos-platos","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - 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