PECHUGA DE POLLO RELLENA, ESPECIAL NAVIDAD. Deliciosa, tierna y muy jugosa queda esta carne de pollo

I have already served my meal and I'm going to cut a piece that look how juicy it is. It is perfectly cooked inside, the breast is made to the end and well, this is a real delight. Today we prepare a delicious stuffed chicken, special for Christmas. An easy recipe that turns out with this delicious appearance and that is also very cheap. The quantities can be found at the end of the video and in the description or information box of the video in detail in writing. We start by preparing the filling. Look, here I have 300 grams of minced chicken to which we are going to put two cloves of garlic that can be crushed in the mortar, cut very often or pressed with a garlic presser, with what you have at home. We add 3 tablespoons of raisins without seeds, also 3 tablespoons of natural pistachios and 2 tablespoons of pine nuts. We also need approximately 100 grams of fried onion. I love to use this onion that is already canned, which helps me a lot in the kitchen and also look, we find it in a small format with which we do not waste anything. Season with ground pepper, the amount will always be to the taste of each one and also with salt. We deseed some parsley branches that we must previously have well washed and dry with kitchen napkins. We form an egg with all the parsley leaves and cut it very small. And once the parsley is chopped, we incorporate it into the rest of the ingredients. Finally, we incorporate a lightly beaten egg. The egg that I am using is a large-sized egg. Simply break the structure of the yolk and egg white a little and we integrate everything until everything is well mixed. We already have the filling prepared and we reserve it here aside for a moment. Look, here I have three chicken breasts, which between the three weigh approximately 1.2 kg and you can see that they are without skin or bone. Look, the first thing we are going to do is remove this part from here, which is called the breast of the chicken breast, so that now later we will open it. And once we have it so clean, we cut it in half without opening it completely, because what we are going to do is take out a kind of large fillet, because then when we place it, we are going to stretch it a little and that way it will be much easier for us. Here you do not have to be in a hurry, although if we have a butcher of confidence we can tell him that this does not do the same in the butcher shop. Always with the precaution of not cutting it completely, so we are going to try to know the thickness that we have left and quietly we are cutting. Once we have it like this, look at this part that is fatter, we do the same. We are cutting to leave a fillet as thick as possible everywhere, that without much precaution, do not go to cut, that always a well-sharpened knife saves us cuts in the kitchen. The knives that are more sharpened are the ones that give us the cuts, because we do a lot of force and they can go. You see how it opens? Well, with the same, this little piece here that is fatter, we do the same. Like this and always try to see the thickness that we have left. You see, we already have a very beautiful fillet and the sole that we removed at the beginning, we split it in half and when we have this breast ready, we do the same with the rest of the breasts. I have placed two pieces of film paper on the table and I have also placed the chicken fillets as a puzzle. Now what we are going to do is cover them with another piece of film paper, like this. And now with a kitchen hammer we are going to crush to stretch the meat and make it more or less the same thickness everywhere. I already have all the meat well stretched, this also helps us to alleviate a little frustration if we have. We are going to remove the paper that we put on top and thus we have left a kind of unique fillet that will be able to be handled perfectly. We salt and pepper inside, as I always tell you, the amount of salt and pepper will always be to the taste of each one. And now we distribute the meat, we put it all and well with the spoon or with our hands we spread it to leave it even. We spread the filling covering all the meat, leaving them even, the same thickness everywhere. Once we have the filling well spread, we help ourselves with the film paper that is still in the base and we are going to roll it up. We roll up by pressing well so that a well-shaped roll remains. And well, we are going to have a delicious stuffed chicken. Look, once we have everything well rolled up, we press to put it together a little so that it is not so long, we press the sides. Look, a little trick so that it is just as chubby everywhere, I roll up the ends and make a roll by pressing a little inward and so it stays in the shape of a chorizo ​​a little shorter and a little chubbier but above all that it is even. Here I have prepared bacon cut into slices that no longer has skin, what I am going to do is place it neatly on more film paper that I have spread on the board in order to roll the meat in the bacon because this meat does not have skin and it is a way to make it very juicy and that also has an exquisite flavor. I already have the bacon spread out, I have needed 24 slices because I have put 20 in this part and 2 at each end and then cover the sides. We cut the ends of the film paper into the meat roll, we also cut the film paper from one end to the other and we use the paper itself to place it on the bacon slices, like this, in this way. We cover the ends with the two slices that we have left protruding like this and now we help ourselves with the paper and roll it up, we place it well that it stays well stuck and once we have it well rolled up we make a kind of candy as before and we can leave it in the fridge prepared until the moment we are going to bake it. I recommend that you leave it for at least a few hours, three or four hours, even from one day to the other and look, I do the same, I make it like a candy, it stays well tight and it will take with the ingredients that we have put a delicious flavor so to the fridge with it. The resting time of the meat has already passed, I have had it since yesterday and now what we are going to do is remove the film paper, with the resting time what we get is that the meat has a very good flavor and also when it is very cold, it is handled very well. I have placed the meat roll on pieces of aluminum foil and a piece of baking paper where we are going to wrap it perfectly and once we have it well wrapped we place it on the baking tray and with the oven preheated to 190 degrees Celsius we are going to bake it a total of 50 minutes but the 25 minutes of baking we will take it out to remove the baking paper. To prepare the garnish I have here a pot with plenty of water that is already boiling to which I am going to put a pinch of salt and I am going to cook for about 15 minutes a kilo of potatoes that I already have peeled and well washed, they are mini potatoes, potatoes of these little ones, you can also put normal-sized potatoes cut into pieces. Once it starts to boil, I will cook them for 15 minutes. After 15 minutes of cooking, we remove the well drained potatoes from the water and reserve them for a moment. We continue with the garnish. In a pan I have put a couple of tablespoons of oil. When it is hot, I am going to add 4 cloves of peeled garlic that I am going to brown in the oil. When the garlic is already browned, we incorporate a large onion cut into julienne or two smaller onions. We put a little salt and cook over medium heat for about 7-8 minutes. When the onion is already soft, we incorporate the potatoes that we have pre-cooked previously. Season with ground pepper, the amount of this will always be to taste. We are also going to put Provencal herbs, which are a mixture of oregano, thyme, rosemary and some more herbs, but you can put the one you like the most. As the potatoes were already with their little pinch of salt, they no longer need more salt. We are going to cook them for about 4-5 minutes. In this way it will take on a much richer flavor because if we put it raw, it will simply taste like stew or boiled potatoes. In this way they will be much richer. I have cooked the potatoes along with the rest of the ingredients for about 4 minutes and I put them all in a tray where we will continue baking. We distribute it well on the tray. And look, here I have some cherry tomatoes that I am going to put whole. It will give it a very rich flavor. This is the garnish that I like to make for this meat, but you can make the one you like the most. We are going to pour about 250 ml or 300 ml of chicken broth. If you don't have homemade chicken broth, you can put a flavor pill diluted in a little water. And we take it to the oven. We bake while the meat is also baking until the meat is finished baking. It will take about 40 minutes. I just took the tray out of the oven, 25 minutes have passed and now carefully we are going to unwrap the meat. The potatoes continue to be baked until they are tender or until we finish the total baking. I'm going to remove some paper, cutting it with scissors and once I have it, we continue to bake until it is well browned on the outside. In my oven I am going to raise the temperature a little, I am going to put 200 degrees now so that it is well heated and that it is well browned. And I calculate that another 25 minutes or until it is to my liking. I just took the roast out of the oven, look how good it looks. In total I have had it for 50 minutes, the first 25 at 190 degrees and the last at 200 degrees until it has been with this beautiful golden color. Now what we are going to do is cover it with aluminum foil, we are going to take advantage of the same that we remove when we uncover it and we are going to leave it here covered for about 10 or 15 minutes. Meanwhile, the garnish has just been cooked or roasted. I just took the garnish out of the oven, in total it has been baking for 40 minutes, the potatoes are already tender and look how good it looks. With the garnish prepared and the resting time that has already passed from the meat, we have it ready to plate. Once plated, we have it ready to serve and to enjoy. As I always tell you, try it, you will love it. If you liked the recipe, don't forget to give me a little finger up. And once plated, we have it ready to enjoy. It looks delicious. I'm going to cut it to see how it turned out, but I have to tell you that it smells great. Look how wonderful, tender and juicy, what a great look. I'm going to cut another slice just to make it look better. A show, delicious. I have already served my ration and I am going to cut a piece, look how juicy it is. It is perfectly cooked inside, the breast is made to the end, and well, this is a real delight. I try it and I tell you how it is for you. It is really exquisite, the meat is super tender, very juicy and with a really delicious flavor. Don't stop making it because I'm sure you're going to succeed. Don't stop watching our next videos either, as we always expect from all of you. And now my Manolo and I are going to sit down to eat right away. What do you think of this recipe, my love? It's delicious because it smells like food. Yes, it smells like food. It's better than it smells, it's delicious. And you can see what a piece of stuffed chicken we have made for a little money. Cheese is also interesting, but above all because it is delicious. Don't stop making it, you're going to love it. I'll take a little more. Spectacular, out of 10.