Pechugas al Chimichurri de Félix

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Pechugas al Chimichurri de Félix. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Pechugas al Chimichurri de Félix is one of the most well liked of current trending meals on earth. It's simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Pechugas al Chimichurri de Félix is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Pechugas al Chimichurri de Félix, 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 Pechugas al Chimichurri de Félix 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 Pechugas al Chimichurri de Félix is 4 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 Pechugas al Chimichurri de Félix estimated approx 1.5 horas.

To get started with this recipe, we have to prepare a few components. You can have Pechugas al Chimichurri de Félix using 5 ingredients and 5 steps. Here is how you can achieve it.

Alguien me dijo alguna vez que la mejor marinada para un pollo a la parrilla era la mayonesa. Por supuesto, creí que estaba loco.

Pero hoy le di el beneficio de la duda, ¡y qué bueno que lo hice!
Este pollo a la parrilla pasa una hora sumergido en una mezcla de mayonesa y chimichurri, que lo deja de re-chu-pe-te.

Y si lo acompañas con una fresca ensalada, tanto mejor...

#conminombre

Ingredients and spices that need to be Take to make Pechugas al Chimichurri de Félix:

1. 4 pechugas de pollo sin hueso y sin piel (o, como en nuestro caso, dos pechugas gigantescas!)
2. 85 gr mayonesa
3. 4 cdas chimichurri (casero o comprado)
4. c/n aceite de oliva (muy poco)
5. al gusto sal y pimienta

Steps to make to make Pechugas al Chimichurri de Félix

1. Con un rodillo o martillo de carnes, aplanar las pechugas un poco, hasta que tengan un espesor de 1 cm, más o menos. (ojo, no las conviertas en sábanas: la pechuga debe quedar gordita para que no pierda sus jugos). Salpimentar las pechugas por ambos lados.
2. En un bowl grande, batir la mayonesa y el chimichurri.
3. Sumergir las pechugas en la mezcla de mayonesa, asegurándote de que estén bien cubiertas. Dejar marinar por una hora, de preferencia cubiertas y en el refrigerador.
4. Calentar una sartén o parrilla a fuego alto. Esperar hasta que una gota de agua salte al caer en la superficie. Echar apenas unas gotas de aceite y asar las pechugas a fuego alto, 5 minutos por cada lado.
5. Servir de inmediato, con más chimichurri al gusto de cada comensal. ¡Provecho!

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So that is going to wrap it up for this special food Easiest Way to Make Award-winning Pechugas al Chimichurri de Félix. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!