香煎雞胸肉溫沙拉佐巴薩米克醋

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發表者:陳茵綿
來源:布布優格社團討論連結

香煎雞胸肉溫沙拉佐巴薩米克醋

優格乳酸軟化肉質
溫熱吃的沙拉

六月端午連假期間 應景跟吃了好幾餐粽子,只要粽子上桌,一定也來上一份解膩的溫沙拉,連續幾次肉粽餐下來,其中的這一款溫沙拉最受歡迎。

這道溫沙拉的作法非常簡單,只需要簡單幾個步驟就可以輕鬆完成。
  1. 雞胸肉2塊,塗上薄薄一層優格(約30克用量),灑上些許義式香料,冷藏靜置30分鐘,以紙巾拍擦拭雞肉上多餘水分 備用。
  2. 準備生菜,切成易入口的適當大小,裝盤備用。
  3. 鑄鐵鍋下油轉中火熱鍋,待油紋出現 置入雞胸肉,轉中小火,蓋上鍋蓋 留隙縫悶烤至雞肉約八九分熟(竹籤可輕易插入的程度),移除鍋蓋 轉中大火煎至兩面焦香,起鍋前研磨灑上綜合香草玫瑰椒鹽。
  4. 待雞胸肉降溫至約50度,擺放至生菜盤中,食用前淋上冷壓初榨橄欖油、巴薩米克醋。
我們家比較習慣這種「溫熱吃的沙拉」,這樣的搭配方式吃起來比較不會有吃生菜的感覺。另外就是優格醃肉可以讓雞胸肉變的軟嫩好吃,是因為優格裡的乳酸有軟化肉質的效果,建議敷上薄薄一層,並稍加按摩,下鍋前不用刻意將優格清洗掉,只需擦乾雞肉上的多餘水分即可。

以上推薦給大家參考嘍!

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布布優格: 香煎雞胸肉溫沙拉佐巴薩米克醋
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