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Cyw Iâr â Bwyd Môr (Chicken with Seafood)

Cyw Iâr â Bwyd Môr (Chicken with Seafood) is a classic Cymric (Welsh) dish of pan-fried breaded chicken filled with seafood in a white sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Chicken with Seafood.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Sauce Recipes Chicken Recipes Fowl Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 brest cyw iâr
50g o grogimychiaid
50g o gig cranc
50g o gnawd eog wedi ei bluo
275ml o saws béchamel
2 lwy fwrdd o wîn gwyn
blawd, i orchuddio
2 ŷy wedi curo
briwsion bara, i orchuddio
halen a phupur i flasu

Dull:

Torrwch y brestiau cyw iâr ar eu hitraws fel fod y ddau hanner yn dal yng nghlwm cyn eu gosod allan yn wastad rhwng dau ddarn o clingfilm. Curwch y brestiau yn fflat gyda gordd neu rholbren. Byddwch yn ofalus tran'n gwneud hyn i beidio a rhwygo'r cig. Cymysgwch y bwyd môr ynghyd cyn ei ychwanegu i'r saws béchamel poeth. Ychwanegwch halen a phupur i flasu yna gosodwch y gymysgfa o'r neilltu i oeri. Pan yn oer gosodwch chwarter y gymysgfa yng nghanol pob brest iâr yna plygwch yr ochrau at eu gilydd i selio'r saws y tu fewn i'r cig. Yn ofalus, gosodwch y parseli yn y blawd, yna yn yr ŵy ac yn olaf yn y briwsion bara fel eu bod wedi eu gorchuddio'n dda. Tywaltwch ddigon o olew i badell ffrio a defnyddiwch hon i goginio'r cyw iâr nes fod y briwsion yn euraidd. Trosglwyddwch i dun rhostio a rhoddwch mewn popty wedi ei gyn-gynhesu i 190°C. Rhostiwch y cyfan an tua 20 munud. Sleisiwch y parseli yn eu hanner cyn rho ar blât a gweini'n unionsyth.

English Translation

Ingredients:

4 chicken breasts
50g prawns
50g crab meat
50g cooked salmon, flaked
275ml Béchamel sauce
2 tbsp white wine
flour, to coat
2 eggs, beaten
breadcrumbs to coat
salt and black pepper, to taste

Method:

Slice the chicken breasts crossways through the middle, cutting almost all the way through, then open them out and set between two sheets of clingfilm. Beat the chicken breast until flat with a mallet or rolling pin (but be careful whilst doing this not to rip or tear the meat).

Meanwhile, combine the seafood together before adding to the hot béchamel sauce. Season with salt and pepper then set the mixture aside to cool and thicken.

When cold place about a quarter of the mixture in the middle of each flattened chicken breast then fold over the sides to form parcels that enclose the sauce within the meat.

Carefully place the meat parcels in the flour, coating them completely, then transfer to the beaten egg and finally coat in the breadcrumbs so that they're thoroughly coated. Add sufficient oil in a frying pan and use this to cook the chicken until the breadcrumbs are golden. Transfer to a roasting dish and place in an oven pre-heated to 190°C. Roast for 20 minutes then allow halve the parcels and arrange on a plate and serve immediately.