Rollitos de pollo con jamón, espárragos trigueros y berenjena

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Rollitos de pollo con jamón, espárragos trigueros y berenjena. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Rollitos de pollo con jamón, espárragos trigueros y berenjena is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. Rollitos de pollo con jamón, espárragos trigueros y berenjena is something which I have loved my entire life. They are fine and they look fantastic.

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As for the number of servings that can be served to make Rollitos de pollo con jamón, espárragos trigueros y berenjena is 2porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Rollitos de pollo con jamón, espárragos trigueros y berenjena using 13 ingredients and 7 steps. Here is how you cook that.

Puse vino y chorrito de limón, le da sabor! Lo acompañé de berenjena y espárragos trigeros.

Ingredients and spices that need to be Get to make Rollitos de pollo con jamón, espárragos trigueros y berenjena:

1. 350 gramos pechuga de pollo en lonchas
2. 100 gramos jamón serrano
3. 1 cucharada mostaza
4. 2 dientes ajo
5. 1 puñado perejil
6. 1 cucharada pimentón
7. aceite de oliva
8. sal
9. pimienta molida
10. Óregano
11. 1 berenjena
12. Manojo espárragos trigueros
13. Zumo 1/4 limón

Instructions to make to make Rollitos de pollo con jamón, espárragos trigueros y berenjena

1. En primer lugar en un almirez machacamos el ajo, el perejil (previamente picado) y añadimos la cucharada de pimentón. Añadimos la mostaza (al gusto), salpimentamos y mezclamos.
2. Ponemos los filetes de pechuga en una superficie plana, las salamos y untamos un poco del majado que hemos preparado.
3. Le añadimos una loncha de jamón serrano.
4. Y ahora los enrollamos y ponemos un palillo para evitar que se abran (yo no se los puse a todos y no se abrieron). Los ponemos en una bandeja para hornear.
5. En la bandeja añadimos la berenjena y espárragos y salpimentamos. Añadimos un hilo de aceite de oliva y añadimos las hierbas provenzales y chorrito de limón y de vino. Sino agua.
6. Por último, metemos en el horno unos 25 minutos, sacamos y dejamos reposar unos instantes y a comer.
7. Buen apetito!h

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