法式藍帶雞/Poulet Cordon Bleu

rolling

今天特上一道非常普遍,便宜而又美味易做的法菜, 希望大家喜歡.(謝謝Angie schneiderchen為我編緝的中英對照) 材料與製作: 二塊雞胸肉(6 Oz),在上的一邊切中間成個口袋. 2 (6-ounce) chicken breasts, on thetop part cut in the middle to a pocket. 二片厚燻火腿, 2 thick slices smokeham, 二片厚Lorraine Swiss cheese, 2 thick slices Lorraine Swiss cheese,半杯麵粉, 1/2 cup flour, 蛋一個打散, 1 eggs, slightly beaten, 一杯麵包碎, 1 cup breadcrumbs, 鹽與胡椒少許. Salt and pepper, 四季豆與小玉米燙熟待用. green beam and baby cornpre boil.. 熱烤箱375度, Preheat oven to 375 degrees. 放火腿與芝士到雞胸肉口袋肉,灑點鹽與胡椒, Stuff theHam and Cheese into the Chicken breast Pocket then season lightly eachside of the chicken with salt and pepper.過薄粉, 沾勻蛋汁, 每一邊都再塗滿麵包碎,Carefully dredge the chicken in flour. Dip the chicken in the eggmixture, coating the chicken each side completely in the breadcrumbs.放進烤箱烤二十分鐘,轉邊再烤二十分鐘或至到金黃, Place chicken pieces in the bakingdish. Put in the over bake for 20 minutes then turn to other side, bakefor other 20 minutes or until golden brown.擺盤拌菜是四季豆與小玉米. Serve withgreen beam, baby corn and Butter. 沾醬: Sauces: 黃油1/6 塊, 1/6 cube of butter 半杯奶油(Cream), 1/2 cup cream 1/4 茶匙鹽, 1/4 teaspoons salt 1/4 茶大蒜粉末, 1/4 teaspoons garlic powder 1/4 茶匙黑胡椒, 1/4 teaspoon black pepper 1/4 茶匙蔥粉末, 1/4 teaspoon onion powder 1/8茶匙卡宴辣粉. 1/8 teaspoon cayenne pepper 1/6 茶匙幹Oregano, 1/6 teaspoon dried leaf oregano 與1/6 茶匙幹百裏香. 1/6 teaspoon dried thyme 熔黃油在平底鍋至變為褐色加大蒜粉與蔥粉快炒, 加奶油煮沸,然後放入所有成份,小火轉動煨汁至稠即成。Melt the butter in thesauces pan till brown add garlic powder, onion powder quick fry thenadd the cream till boil place all ingredients then simmer till thesauces turn thick. 請點擊參觀:美食區:Rolling Zone http://blog.wenxuecity.com/myblog.php?blogID=25877