Installer Steam
connexion
|
langue
简体中文 (chinois simplifié)
繁體中文 (chinois traditionnel)
日本語 (japonais)
한국어 (coréen)
ไทย (thaï)
Български (bulgare)
Čeština (tchèque)
Dansk (danois)
Deutsch (allemand)
English (anglais)
Español - España (espagnol castillan)
Español - Latinoamérica (espagnol d'Amérique latine)
Ελληνικά (grec)
Italiano (italien)
Bahasa Indonesia (indonésien)
Magyar (hongrois)
Nederlands (néerlandais)
Norsk (norvégien)
Polski (polonais)
Português (portugais du Portugal)
Português - Brasil (portugais du Brésil)
Română (roumain)
Русский (russe)
Suomi (finnois)
Svenska (suédois)
Türkçe (turc)
Tiếng Việt (vietnamien)
Українська (ukrainien)
Signaler un problème de traduction
2 garlic cloves
2 tablespoons parsley leaves
4 chicken breast fillets
1 cup breadcrumbs
1/2 cup plain flour
2 eggs
Rice bran oil
Mashed potato
Steamed vegetables
8 toothpicks
Place butter, garlic and parsley in a bowl. Mash with a fork to combine. Spoon mixture into the centre of a piece of plastic wrap. Roll up to enclose butter mixture, twisting ends. Roll on a board to form a 10cm-long log. Refrigerate for 1 hour.
Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket. Cut butter into 16 thick slices. Place butter slices into each pocket. Secure with toothpicks.
Place breadcrumbs on a plate. Season with salt and pepper. Place flour on a plate. Whisk eggs. Coat 1 piece of chicken in flour, shake off excess. Dip in egg. Coat in breadcrumbs.
Preheat oven to 180°C. Pour oil into a large frying pan. Heat over medium-high heat. Cook in batches, for 2 to 3 minutes each side or until golden. Bake for 20 minute.
⢹⡇⣿⣿⣿⠄⣞⣯⣷⣾⣿⣿⣧⡹⡆⡀⠉⢹⡌⠐⢿⣿⣿⣿⡞⣿⣿⣿
⣾⡇⣿⣿⡇⣾⣿⣿⣿⣿⣿⣿⣿⣿⣄⢻⣦⡀⠁⢸⡌⠻⣿⣿⣿⡽⣿⣿
⡇⣿⠹⣿⡇⡟⠛⣉⠁⠉⠉⠻⡿⣿⣿⣿⣿⣿⣦⣄⡉⠂⠈⠙⢿⣿⣝⣿
⠤⢿⡄⠹⣧⣷⣸⡇⠄⠄⠲⢰⣌⣾⣿⣿⣿⣿⣿⣿⣶⣤⣤⡀⠄⠈⠻⢮
⠄⢸⣧⠄⢘⢻⣿⡇⢀⣀⠄⣸⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣧⡀⠄⢀
⠄⠈⣿⡆⢸⣿⣿⣿⣬⣭⣴⣿⣿⣿⣿⣿⣿⣿⣯⠝⠛⠛⠙⢿⡿⠃⠄⢸
⠄⠄⢿⣿⡀⣿⣿⣿⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣿⣿⣿⣿⡾⠁⢠⡇⢀
⠄⠄⢸⣿⡇⠻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣏⣫⣻⡟⢀⠄⣿⣷⣾
⠄⠄⢸⣿⡇⠄⠈⠙⠿⣿⣿⣿⣮⣿⣿⣿⣿⣿⣿⣿⣿⡿⢠⠊⢀⡇⣿⣿
⠒⠤⠄⣿⡇⢀⡲⠄⠄⠈⠙⠻⢿⣿⣿⠿⠿⠟⠛⠋⠁⣰⠇⠄⢸⣿⣿⣿