Cyw Iâr Pen Llŷn
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Original RecipeMae caws 'Monterey Jack' yn cael ei gynhyrchy gan Hufenfa De Arfon yn Llŷn ac mae defnyddio ffowlyn gyda bacwn yn draddodiadol i'r ardal. Cynhwysion
4 brest iâr Rhowch y brestiau cyw iâr ar ben darn o blasdig cegin cyn rhoi darn o blasdig am ei ben. Curwch gyda maled neu rolbren nes yn wastad a thenau yna tynnwch y plastig oddi am ben y cig. Ail adroddwch y broses yma gyda'r dair brest arall.
English TranslationMonterey Jack cheese is produced by the South Caernarfon Creameries on the Llŷn peninsula and the combination of fowl with bacon is a tradition of the region. Ingredients:
4 chicken breasts Method:Place the chicken breasts on top of a sheet of clingfilm then place another sheet of clingfilm over the top. Beat with a mallet or a rolling pin until thin and flat then remove the plastic from the top. Repeat the process with the other two chicken breasts. Enclose each piece of cheese with the bacon and place on in the middle of each flattened chicken breast. Fold the sides of the chicken over the top of the cheese and bacon wraps. Bring the edges of the chicken together and seal well. Coat the chicken in flour before dipping in the beaten egg and then in the breadcrumbs. Ensure that they are completely coated in the breadcrumbs then shake off any excess. Transfer the coated breasts to a hot pan containing butter or oil and fry gently until the breadcrumbs are golden (about 2 to 3 minutes per side). Now transfer the breasts to an oven-proof dish and bake in an oven pre-heated to 180°C for about 10 minutes (reserve the frying pan). Remove from the oven and transfer the meat to a warmed plate. Now combine the butter and cream in the frying pan and bring the mixture to a boil. Season with salt and black pepper then remove from the heat. Slice the chicken breasts and arrange on a serving plate. Pour a little of the sauce over them and around them before decorating with sprigs of coriander and chives. Serve immediately. |
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