Coxas e sobrecoxas recheadas e enroladas no bacon

Postado por , no dia 05 de novembro de 2013 em Ave
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Modo de Preparo

  • Em uma tigela, coloque as coxas e sobrecoxas e tempere com o suco de limão
  • Em seguida coloque em um prato fundo o conteúdo da sopa creme de cebola e empane as coxas e sobrecoxas
  • Em um prato raso grande comece colocando 1 tira de bacon, coloque por cima do bacon uma coxa ou sobrecoxa, recheie com 1 fatia de mussarela e 1 fatia de peito de peru light, enrole tudo e prenda com os palitinhos
  • Leve a assar em um refratário, em forno baixo, cobrindo com papel aluminio por 45 minutos ou até cozinhar
  • Retire o papel aluminio e aumente o fogo ao máximo para dourar bem

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