南瓜焗雞胸肉 Roasted chicken breast with creamy butternut squash & chilli

Roasted-chicken-breast-with-creamy-butternut-squash-&-chilli

份量Serve:  1

材料 INGREDIENTS
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
1/2隻 新鮮紅辣椒 ½ fresh red chilli
2棵 新鮮馬鬱蘭草或奧勒岡草 2 sprigs fresh marjoram or oregano
海鹽 1 pinch sea salt
現磨黑胡椒 1 pinch freshly ground black pepper
1個 胡蘆南瓜 1 medium butternut squash
少許低脂忌廉 a little single cream
肉荳蔻粉 grated nutmeg
salt
胡椒 pepper
橄欖油 olive oil

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度。雞胸肉連皮放入碗中。將半隻辣椒去籽切幼,加上數棵新鮮馬鬱蘭草或奧勒岡草,少許鹽和現磨黑胡椒拌勻
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together.

2. 小心地把胡蘆南瓜切成四份,去籽並把其中一份切薄片
Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can.

3. 把雞胸肉和醃料放入焗盤內,南瓜片圍著雞肉排放
Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken.

4. 小心地於南瓜片上淋上低脂忌廉(不要淋在雞肉上)。以肉荳蔻粉,鹽,胡椒粉調味並灑上少許橄欖油放於焗爐中層焗25至35分鐘
Carefully pour a little single cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-creamy-butternut-squash-and-chilli

Special thanks on translation: Ms Ida Lam

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