Sausage Stuffed Chicken Breast 釀雞胸卷
Chicken breast stuffed with sausage, very juicy chicken breast with delicious sausage meat inside. Easy and simple way to make it, great for casual dinner party.
I think this stuffed chicken breast looks amazing! It kind of like you order chicken but you also have the sausage, how great is that!?
Pan-fried the chicken breast first then cook it in oven, keep all the juice inside the chicken breast and the sausage taste go through all the way. It looks like those dishes in restaurant, look fancy but so easy to make. Great just serve with roasted potato and vegetables. Healthy meal in 40 minutes.
這個西式豬肉腸填雞胸捲Pork Stuffed Chicken Breast，做法非常簡單，健康美味！先煎後焗，可保留肉汁，令雞胸肉不會乾硬。再加烤薯仔及蔬菜，便成營養豐富，健康美味的晚餐！宴客也高貴大方喔！
Remove the skin of the sausage, season with salt and pepper and mix with breadcrumbs (I use Panko) . For the chicken breasts, slice in half from the side and “open” the chicken breast like a book (butterflying). Place plastic wrap on the breast, then use a flat pan pound the chicken until 1cm thick.
將豬肉腸的外層膜撕開，將肉放入碗內，下1/4茶匙鹽及少許黑胡椒粉調味，再下麵包糠拌勻備用雞胸肉洗淨，從中間向橫片開，但不切開肉刀，然後將肉打開，像打開書本一樣。在雞胸上蓋上保鮮紙，用鍋子(或擀麵棍)敲成約1厘米厚的薄片。
Place half of ths sausage mixture on each breast, then roll the chicken like a roll, secure with cocktail sticks. Heat the oil in hot pan, then place the chicken breasts with the seal part side down, season the chicken breast outside with salt and pepper. Cook for about 5 miutes until the outside is coloured.
將一半豬肉餡料放在雞胸肉的中間，然後捲起，像捲蛋卷一樣，可用竹籤固定封口位，另一塊雞肉也是同樣做法。熱鑊後下一湯匙油，在雞胸表面灑上鹽及胡椒粉，小心放下雞捲，將封口的位置向下，煎一煎，在雞肉表面灑少許鹽及黑胡椒粉調味。然後轉一轉雞胸再煎。煎約五分鐘，至雞肉表面上色（這可鎖住肉汁）
Then place the chicken in baking tray, pop in preheated oven at 180 C for 15 minutes or until the chicken is cooked. Let it rest for few minutes before slicing it.
然後將雞捲放入烤盤內，放入已預熱180度焗爐，焗約15分鐘，或至雞肉全熟。雞卷待涼數分鐘後便可切件享用！
- 2 chicken breasts
- 150 gram sausage
- 2 tablespoons breadcrumbs (I use Panko)
- Remove the casing from the sausage, season with salt and pepper and mix with breadcrumb.
- Slice the chicken breast in half from the side and "open" the chicken breast like a book (butterflying).
- Place plastic wrap on the breast, then use a flat pan pound the chicken until 1cm thick.
- Place half of ths sausage mixture on each breast, then roll the chicken like a roll, secure with cocktail sticks.
- Heat the oil in hot pan, then place the chicken breasts with the seal part side down, season the chicken breast outside with salt and pepper. Cook for about 5 miutes until the outside is coloured.
- Then place the chicken in baking tray, pop in preheated oven at 180 C for 15 minutes or until the chicken is cooked. Let it rest for few minutes before slicing it.
Based on 2 Review(s)My New Cookbook
