Popietas de pollo con salsa de cava

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Popietas de pollo con salsa de cava. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Popietas de pollo con salsa de cava is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Popietas de pollo con salsa de cava is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Popietas de pollo con salsa de cava, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Popietas de pollo con salsa de cava delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Popietas de pollo con salsa de cava is 5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Popietas de pollo con salsa de cava estimated approx 50 minutos.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Popietas de pollo con salsa de cava using 12 ingredients and 6 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Popietas de pollo con salsa de cava:

1. 700 grs pechuga
2. 150 grs jamón serrano
3. 150 grs queso lonchas
4. 25 grs harina
5. 750 ml cava
6. 500 ml nata
7. 150 grs cebolla
8. 100 ml aceite de oliva
9. Pimienta negra
10. Sal
11. 22 grs piñones (opcional)
12. 25 grs pasas (opcional)

Instructions to make to make Popietas de pollo con salsa de cava

1. Cortar las pechugas muy finas envuelve en papel film y macearlas para que queden más finas aún
2. Coloca encima una loncha de jamón muy fina y otra de queso cremoso, enrolla y ata con hilo o.palillos
3. Enharina y séllalas en un poco de aceite bien caliente, retira y reserva
4. En ese aceite fríe la cebolla muy picadita y deja que coja un color dorado, añade el cava y deja reducir a la mitad (sino amarga)
5. Cuando haya reducido mete las pechugas, piñones, pasas y la nata y dejar cocer a fuego suave 20 minutos
6. Dejar que se ponga templado, cortar los hilos o quitar los palillos y servir a rodajas y decoraer con la salsa

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