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Pechugas Rellenas de Mofongo de Plátano Maduro con Salsa de Chinola y Romero
1 Cucharadita de romero seco o 1 ramita de romero fresco
Preparación
Cocinar los plátanos y hacer un puré al gusto (la textura no puede ser muy suave), con el puré ya listo agregar la tocineta tostada. Reservar.
Aparte, hacer los escalopines con las pechugas. Abrir cada pechuga por la mitad para lograr afinar su grosor. Colocar la pechuga entre dos papeles plásticos y dar pequeños golpes para así afinar un poco más, teniendo la pechuga bien finita sazonarla con sal y pimienta al gusto por ambos lados.
Las pechugas se deben rellenar con un poco del mofongo de plátano maduro y e ir enrollándolas hasta cerrar, afirmando con palillos.
Estas pechugas se deben cocer en una sartén con un chorrito de aceite de oliva. Dorarlas bien por todos lados. También si se desea se las puede llevar al horno a una temperatura de 375 grados por unos 10 a 15 minutos. Luego de doradas, taparlas con papel aluminio.
Al momento de servir, cortar las pechugas en rodajas y bañar con la salsa de chinola y romero.
Para la Salsa: Colocar en una ollita o sartén el concentrado de chinola, agregar el vinagre y mover, llevar a fuego, agregar la cebolla y el romero.
Dejar hervir y retirar del fuego, luego colar y servir.