{"id":4152,"date":"2012-03-16T21:04:07","date_gmt":"2012-03-16T21:04:07","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4152"},"modified":"2012-03-16T21:04:07","modified_gmt":"2012-03-16T21:04:07","slug":"pechugas-en-nogada-huhnerbrust-mit-walnusssauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pechugas-en-nogada-huhnerbrust-mit-walnusssauce\/","title":{"rendered":"Pechugas en nogada (H\u00fchnerbrust mit Walnusssauce)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Rote Paprikaschoten
\n1\/4 l H\u00fchnerbr\u00fche
\n4 H\u00fchnerbrustfilets; a 180g
\n100 g Walnusskerne; gesch\u00e4lt
\n100 g Creme fraiche
\n100 g Doppelrahm-Frischk\u00e4se
\nSalz
\nschwarzer Pfeffer a.d.M.<\/p>\n

Zubereitung<\/strong>
\nDen Backofen auf 250 Grad vorheizen. Die Paprikaschoten auf einen Rost legen und im Backofen (Mitte) etwa 20 Minuten garen, bis die Haut Blasen wirft. Dann kurz abk\u00fchlen lassen, halbieren, entkernen, h\u00e4uten und in schmale Streifen schneiden.
\nDie Br\u00fche in einem flachen Topf aufkochen lassen. Die H\u00fchnerbrustfilets hineinlegen und bei mittlerer Hitze in etwa 20 Minuten gar ziehen lassen.
\nInzwischen die Waln\u00fcsse fein mahlen und in einer Sch\u00fcssel mit der Creme fraiche und dem Frischk\u00e4se verr\u00fchren. Je nach gew\u00fcnschter Konsistenz einige Essl\u00f6ffel von dem Kochsud unterr\u00fchren und mit Salz und Pfeffer abschmecken.
\nDie H\u00e4hnchenbrustfilets aus dem Sud nehmen und abtropfen lassen. Auf einer Platte mit der Walnusssauce anrichten und mit Paprikastreifen garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Rote Paprikaschoten 1\/4 l H\u00fchnerbr\u00fche 4 H\u00fchnerbrustfilets; a 180g 100 g Walnusskerne; gesch\u00e4lt 100 g Creme fraiche 100 g Doppelrahm-Frischk\u00e4se Salz schwarzer Pfeffer a.d.M. Zubereitung Den Backofen auf 250 Grad vorheizen. Die Paprikaschoten auf einen Rost legen und im Backofen (Mitte) etwa 20 Minuten garen, bis die Haut Blasen wirft. Dann kurz … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[76,575],"class_list":["post-4152","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","tag-walnus","item-wrap"],"yoast_head":"\nPechugas 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