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我的大餐之 Parmigiana Chicken with Hasselback Potatoes

由 Min's 於 2011-12-26 11:55:12 發表 | 累積瀏覽 537

分類：主菜

距离2011年，还有区区的几天而已，看来下一篇要来做一个一整年的回顾了。年尾的公假多得很，看到同事们一个接一个地请长假去玩，我还真的很羡慕。我一直觉得我好久没有去度假了，好想念那种旅行的感觉。但是我的旅行计划还得等到明年四月，真的等到颈都长了。

这一餐，就是我为家人弄的圣诞午餐。忙了一个早上，还真不简单。 Chicken Parmigiana 其实是来自意大利的一个菜肴，大概就是把鸡肉块铺上番茄酱和起司，然后拿去烘烤。除了这个烤鸡块外，我还有配上毛毛虫马铃薯，其实它的英文是叫hasselback potatoes, 把马铃薯背部切成小片，然后拿去烤，很特别吧。这个马铃薯是我第二次弄了，很喜欢，可以一片片拨开来吃。

Parmigiana Chicken

鸡胸肉片 4 片
Mozzarella Cheese 150g
帕梅善起士 3Tbsp （我用帕梅善起士粉）
面包糠 4Tbsp
面粉 2Tbsp
鸡蛋 1个
mix herbs 2tsp

酱汁

橄榄油 4Tbsp
大葱，切碎 1个
香蒜，切碎 4瓣
番茄酱 3Tbsp
番茄，切块 6个
巴西叶 10片
糖 1Tbsp
盐，胡椒粉适量

热锅后，放入大葱碎和香蒜碎，炒香大概1-2分钟。
加入番茄酱，翻炒一下，加入番茄和2杯水。
加入盐，糖，让它煮大概半个小时。
然后加入胡椒粉和巴西叶，熄火。
在煮酱汁的当时，可以准备鸡胸肉块。
预先用盐和胡椒粉腌制。
然后顺序沾上面粉，鸡蛋，和面包糠+起司粉+mix herbs+盐+胡椒粉。
把鸡胸肉放入平底锅煎至金黄色。
z最后把准备好的酱汁放入烤盘（留下4Tbsp）, 然后放入鸡胸肉片，把剩下的酱汁淋上，最后放上起司。
送入预热220‘C的烤香，烤大概10分钟。

Parmigiana Chicken (adapted fromSomethingGood)

4 boneless chicken breasts (no skin), pounded
150 grams mozzarella (sliced or grated)
3 tbsp grated parmesan
4 tbsp bread crumbs
2 tbsp flour
1 egg
1 tsp dry sage
1 tsp dry oregano
cooking oil for frying

for the sauce

4 tbsp olive oil
1 onion, chopped or coarsely grated
4 garlic cloves, minced
3 tbsp tomato paste linguri
6 tomatoes, peeled, seeded and chopped
10 basil leaves, chopped
1 tbsp sugar
salt & pepper

Start by preparing the sauce. Heat olive oil in a large saucepan over medium heat. Add onions and garlic. Sauté for about 1 minute or 2.
Add tomato paste and brown it a little bit, then add the tomatoes and 2 cups of water.
Stir in salt, sugar and let the sauce simmer for half an hour. Add pepper to taste, basil leaves and turn off the heat.
While the sauce simmers, preheat the oven to 220ºC / 400ºF. Cover the chicken breasts with plastic wrap and pound them to even thickness (not more than 1 finger thick). Salt & pepper the chicken pieces.
Prepare 3 separate plates: the first plate: mix the flour with little salt; the second plate/bowl: whisk the egg; the third plate: mix the bread crumbs with parmesan, dry sage, dry oregano, salt and pepper
Heat the oil in a skillet over medium heat. Coat the chicken breasts, piece by piece, with flower (shake them well to remove the extra flour). Dip the chicken breast in the egg and then coat them with the flavoured bread crumbs.
Place the chicken into the skillet and fry them until golden brown (over low heat so they will cook nicely).
Transfer the tomato sauce into a baking tray and spread it. Keep 4 tbsp of sauce.
Place the browned chicken breasts in the baking tray and arrange them side by side. Pour one tbsp of sauce on top of each chicken piece. Top with grated mozzarella (a handful on each piece).
Bake in the oven for 10 minutes until mozzarella starts browning.