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Pechugas De Pollo, Estilo Nuchi (Chicken Breasts, Nuchi's Style) Recipe

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This recipe for Pechugas De Pollo, Estilo Nuchi (Chicken Breasts, Nuchi's Style) is from Cooking With Korry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole boneless chicken breasts
Juice 1/2 lemon
Salt and pepper to taste
1/2 cup ground smoked ham
8 toasted almonds
3 tbsp. chopped fresh parsley
1/4 cup butter
1 small sweet onion, finely chopped
2 tbsp. seasoned bread crumbs*
1/4 cup flour
2 eggs plus 2 tbsp. water
1 cup seasoned bread crumbs*
Deep fat for frying
Directions:
Directions:
Cut chicken breasts in two. Place each piece of chicken between 2 pieces of cheesecloth or Saran Wrap. Starting at the thickest end, pound gently with rolling pin, to form a cutlet about 1/4 inch thick. Sprinkle with lemon juice, salt, and pepper.

Put ham, almonds, and parsley through food grinder.

In a skillet, melt the butter. Add the onion and saute until soft. Combine the onion saute with the ham-almond mixture. Add the 2 tbsp. seasoned bread crumbs and mix well. Place a tablespoon of the filling on each chicken cutlet and roll carefully jelly-roll fashion. Tuck in sides of meat. Press to seal well. Roll in flour, then dip in beaten egg, water, and finally in the remaining seasoned bread crumbs.

Refrigerate at least 1 hour before frying in deep fat. Fry only 5-10 minutes or until golden brown. Serves 4.
Personal Notes:
Personal Notes:
*Note: These may be prepared and refrigerated overnight. In which case, just before frying, roll again in bread crumbs, to ensure crisp coating.

 

 

 

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