Cortar el pimiento en juliana, mezclar con el aceite y hornearlo 10 minutos. Mezclar el pimiento con el queso para el relleno, dividir en 4 partes iguales.
Colocar la palma de la mano encima de la pechuga y cortar la pechuga a la mitad sin llegar al final. Condimentar las pechugas con sal, pimienta y ajo molido. Abrir las pechugas (queda en forma de mariposa), colocar una parte del relleno y luego cerrarla.
Añadir el pesto encima de las pechugas y hornearlas por 20 minutos.
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1 Comment
Pues tengo queso de cabra en el frigo que no se que hacer con el… ya tengo su destino….Tiene muy buena pinta