Pechugas de pollo al horno con crema de aguacate

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Pechugas de pollo al horno con crema de aguacate. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pechugas de pollo al horno con crema de aguacate, 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 de pollo al horno con crema de aguacate 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 de pollo al horno con crema de aguacate is 2 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 de pollo al horno con crema de aguacate estimated approx 45 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can have Pechugas de pollo al horno con crema de aguacate using 12 ingredients and 3 steps. Here is how you can achieve that.

Ayer hacía frío y no me apetecía ir a la compra así que, como tenía en casa unas pechugas de pollo, y con unos pocos ingredientes más, preparé este plato que nos resultó muy bueno, y lo hice en muy poquito tiempo.
Calentito y sabroso!

Ingredients and spices that need to be Get to make Pechugas de pollo al horno con crema de aguacate:

1. 1 pechuga grande de pollo limpia
2. 1 taza leche
3. 6 hojas frescas de laurel
4. 6 ramitas frescas de orégano limonero
5. 1 batata grande
6. 3 patatas pequeñas
7. Aceite de oliva virgen
8. Sal y pimienta negra molida
9. 1 aguacate grande
10. 6 cucharadas mayonesa
11. 4 cucharadas zumo de lima
12. C/N Orégano seco

Instructions to make to make Pechugas de pollo al horno con crema de aguacate

1. Poner la pechuga partida por la mitad en maceración con la leche durante 2 horas. Pelar, lavar y trocear la batata y las patatas.
2. Espolvorear con sal, orégano y un chorro de aceite. Hacer unos cortes en las pechugas y salpimentar. En cada uno poner una hoja de laurel y una ramita de orégano.
3. Forrar una placa de horno con papel vegetal y poner las lechugas, las patatas y la batata. Regar con un chorretón de aceite. Llevar a horno precalentado a 200ºC durante unos 50´. Pelar el aguacate y aplastar con un tenedor la pulpa. Mezclar con la mayonesa y el zumo de limón. Salpimentar. Cuando las pechugas y los tubérculos estén cocidos cubrir la carne con la salsa. Llevar a horno a 220ºC hasta que esté dorado.

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