Question

请高手帮忙翻译!~~

Bone out the chichen barrel so you have 2 breasts with the wing bone attached and cleaned.
Roast the red pepper under the salamander and peel the skin off and set aside.
Blanch and refresh the spinach.cut the spinach and mix with the ricotta cheese and season with salt and pepper.
Remove the skin from the chicken breast and make an incision in the underside of the chicken breast ( see tutor demo).
Lay a piece of red pepper in the cut and add a spoonful of spinach and ricotta mix .Close the incision.
Wrap the chicken breast in pancetta and lightly dust with flour.
Heat a saute pan with the oil and butter and sear the chicken until it is golden in colour then bake in the oven until cooked.
Check the internal temperature of the chicken is at 77度before removing it from the pan.
Rest the chicken breast while you make the sauce.drain out the old oil from the pan and add the finely chopped shallots.deglaze and pan with white wine and reduce. add the cream and chicken glaze and reduce to a coating consistency.

Answer 1

骨头chichen桶，因此您有与附上和被清洗的翼骨头的2个乳房。
Roast在蝾之下的红辣椒和剥落皮肤并且留出。
Blanch和刷新spinach.cut菠菜并且混合用与盐和胡椒的ricotta乳酪和季节。
Remove从鸡胸脯的皮肤和做在鸡胸脯的下面的切开(看家庭教师演示)。
Lay每红辣椒片断在裁减的和增加几菠菜和ricotta混合。关闭切开。
Wrap在pancetta的鸡胸脯和轻地尘土用面粉。
Heat与油的一个嫩煎平底锅和黄油和枯萎鸡，直到它是金黄的在颜色然后烘烤在直到烹调的烤箱。
Check鸡的内部温度在去除它的77度before从平底锅。
Rest鸡胸脯，当您由平底锅做sauce.drain老油并且增加切得很细的shallots.deglaze并且批评用白葡萄酒并且减少时。 增加奶油和鸡釉并且减少到涂层一贯性。