法式蓝帶鸡/Poulet Cordon Bleu

Djer8gtykt

　　

　　

　　今天特上一道非常普遍,便宜而又美味易做的法菜, 希望大家喜欢.(谢谢Angie schneiderchen为我编缉的中英对照)

　　材料与制作: 二块鸡胸肉(6 Oz),在上的一边切中间成个口袋. 2 (6-ounce) chicken breasts, on the top part cut in the middle to a pocket. 二片厚燻火腿, 2 thick slices smoke ham, 二片厚Lorraine Swiss cheese, 2 thick slices Lorraine Swiss cheese, 半杯面粉, 1/2 cup flour, 蛋一个打散, 1 eggs, slightly beaten, 一杯面包碎, 1 cup bread crumbs, 盐与胡椒少许. Salt and pepper, 四季豆与小玉米烫熟待用. green beam and baby corn pre boil..

　　热烤箱375度, Preheat oven to 375 degrees. 放火腿与芝士到鸡胸肉口袋肉,洒点盐与胡椒, Stuff the Ham and Cheese into the Chicken breast Pocket then season lightly each side of the chicken with salt and pepper.过薄粉, 沾匀蛋汁, 每一边都再塗满面包碎, Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, coating the chicken each side completely in the bread crumbs.放进烤箱烤二十分鐘,转边再烤二十分鐘或至到金黄, Place chicken pieces in the baking dish. Put in the over bake for 20 minutes then turn to other side, bake for other 20 minutes or until golden brown.摆盘拌菜是四季豆与小玉米. Serve with green beam, baby corn and Butter.

　　沾酱: Sauces:

　　黄油1/6 块, 1/6 cube of butter

　　半杯奶油(Cream), 1/2 cup cream

　　1/4 茶匙盐, 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 茶匙葱粉末, 1/4 teaspoon onion powder

　　1/8茶匙卡宴辣粉. 1/8 teaspoon cayenne pepper

　　1/6 茶匙干Oregano, 1/6 teaspoon dried leaf oregano

　　与1/6 茶匙干百里香. 1/6 teaspoon dried thyme

　　熔黄油在平底锅至变为褐色加大蒜粉与葱粉快炒, 加奶油煮沸,然后放入所有成份,小火转动煨汁至稠即成。Melt the butter in the sauces pan till brown add garlic powder, onion powder quick fry then add the cream till boil place all ingredients then simmer till the sauces turn thick.