✔ 1 Pechuga enmallada
✔ 1 Tacita de salsa barbacoa
✔ 1 Tacita de mermelada de arándanos
✔ 1 Vaso de zumo de naranja
✔ AOVE
✔ Sal y pimienta (Al gusto)
1. Poner la pechuga en una bandeja de horno, pincelar con aceite y salpimentar.
2. Meter al horno durante 1 hora a 180º hasta que empiece a estar dorada.
3. Preparamos la salsa para el glaseado mezclando muy bien todos los ingredientes.
4. Sacar la carne del horno y con ayuda de un pincel la glaseamos.
5. Meter de nuevo en el horno 15 minutos para que se caramelice.
6. Sacar la carne y retirar la malla con ayuda de unas tijeras.
7. Por último, para presentarla, cortamos la pechuga en rodajas y la servimos acompañada del resto de la salsa.
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