4
pechugas de pollo deshuesadas y sin piel (1 1/4 lb aproximadamente)
2
cucharadas de aderezo de vinagreta balsámica
1
cucharadita de condimento italiano (Italian dressing)
1/4
cucharadita de sazonador y mezcla de pimienta (seasoned pepper blend)
1
tomate (jitomate) Roma, cortado en 8 rebanadas
1/4
taza de queso feta desmoronado (1 oz)
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Instrucciones
1
Fija el horno en modo de asar a la parrilla (broil). Con una brocha, unta el aderezo a las pechugas por ambos lados. Espolvoréalas por ambos lados de condimento italiano y sazonador de pimienta. Ponlas en una rejilla sobre un molde o charola (bandeja) para asar.
2
Asa de modo que la parte superior de las pechugas estén a 4 pulgadas del fuego durante unos 10 minutos; voltéalas solo una vez, hasta que el pollo ya no esté rosa cuando en el centro cortes la parte más gruesa. Cubre con el tomate y el queso, y asa de 2 a 3 minutos más o hasta que el queso esté ligeramente dorado.
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Consejos de expertos
consejo 1
Las pechugas de pollo salen muy sabrosas con el aderezo balsámico, un poquito de especias y el calientito y rico queso feta. Simplemente sensasional!
consejo 2
La pechuga de pollo es una opción de proteínas magras. Las proteínas suministran aminoácidos que dan estructura al cuerpo en la piel, las membranas celulares y los músculos.
consejo 3
Puedes usar 1/2 cucharadita de albahaca seca y de hojas de orégano en lugar del condimento italiano.
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