山羊起士及百里香填料雞

山羊起士及百里香填料雞

材料：

雞胸肉2片（去皮、去骨）、100g山羊起士

1 tsp新鮮百里香（份量外2-3枝）、4片煙燻五花培根

2條節瓜（切薄片備用）

1-2 tbsp橄欖油（份量外淋於製備畢之食材用）

250g蕃茄（切薄片備用）

做法：

烤箱以190℃預熱，雞胸橫切開成一大片，略拍打使雞胸平整，調味。

將雞胸下墊二片培根，起士、百里香分別平舖於雞胸上，將雞胸捲起

烤盤裡淋上些油，將節瓜、蕃茄舖底，淋油於其上

放入百里香，淋上些許油，調以塩、胡椒，雞捲置於其上

烤約40-45分，烤至培根呈現金黃香酥、節瓜軟嫩即可

此道菜可佐以馬鈴薯、麵包

Tip：

“zucchini”(義大利文)，“courgette”(法文)，“squash”(美語)指的其實是同一種蔬菜(可以叫“節瓜”或“筍瓜”，但不是“南瓜”)。它有綠色和黃色的。

Goat's cheese & thyme stuffed chicken

Ingredients:

2 skinless, boneless chicken breasts,

100g firm goat's cheese, 1 tsp fresh thyme leaves, plus 2-3 sprigs

4 rashers streaky bacon, thinly sliced

2 courgettes, thinly sliced

1-2 tbsp olive oil, plus extra for drizzling

250g vine tomatoes, thinly sliced

Method:

Heat oven to 190℃. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.

Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.

Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.