材料 Ingredients
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做法
| 1. | 牛油放在室溫變軟後与蒜末，巴西利葉，蔥末和荳蔻粉在碗裡拌勻。然後用保潔膜包住捲成長條，放進冷凍庫凍到半硬。 |
| 2. | 烤箱預熱到425˚F (215˚C)。 |
| 3. | 雞胸肉橫切成兩片，再用紙巾擦乾。雞肉上鋪上一層保潔膜，用肉槌平滑的那一面將雞胸槌成0.6cm厚薄片。將檸檬汁，鹽和黑胡椒均勻抹在四片雞肉上。 |
| 4. | 取出牛油餡並切成4等份。取一份牛油餡放在一片雞肉中心，提起一邊雞肉蓋住起司餡，再將兩側折進來然後捲成長條。封口用牙籤固定住。依樣將剩餘的雞肉和餡料做好。 |
| 5. | 準備 麵包粉糊 。烤盤鋪上錫箔紙，再放上烤架。 |
| 6. | 雞捲先裹上薄薄一層麵粉, 再裹上蛋液, 最後再裹上麵包粉。 |
| 7. | 將雞捲放進烤架上，進烤箱烤到雞肉內部達到165˚F (74˚C)而外表呈金黃色，大約30分鐘。(註：也可以在油鍋裡用350˚F (175˚C)油炸熟)。 |
PROCEDURE
| 1. | Let the butter sit under room temperature until soft. Mix the butter, garlic, parsley, scallion and nutmeg in a bowl until to combine. Wrap the compound butter in a piece of plastic wrap and form it into a log. Store it in the freezer until semi-hard. |
| 2. | Preheat the oven to 425˚F (215˚C). |
| 3. | Horizontally cut each chicken breast in half and dry them with paper towels. Cover the chicken with a piece of plastic wrap and use the flat side of a meat mallet to pound the chicken breast flat, approx ¼" thick. Evenly spread the lemon juice, salt and black pepper all over the chicken. |
| 4. | Cut the compound butter into 4 equip pieces. Place one piece of the butter in the center of one chicken filet. Fold in one end of the chicken to cover the filling then fold in two sides. Tightly roll the chicken into a log and seal the end with a toothpick. Repeat this step with rest of chicken and compound butter. |
| 5. | Prepare the Bread Crumb (Panko) Coating. Cover a baking pan with a piece of foil then top with a grill rack. |
| 6. | Coat each chicken roll with flour (shake off the excessive), then with egg wash, then finally with bread crumbs. |
| 7. | Place the chicken rolls on the grill rack and bake until the inner temperature reaches 165˚F (74˚C) and the surface is golden brown, approx. 30 minutes. (Note: you also can deep-fry the chicken rolls in 350˚F (175˚C) oil.). |
最後更新 (Last Update): 04/06/2016
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