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Cyw Iâr Pen Llŷn (Llŷn Peninsula Chicken)

Cyw Iâr Pen Llŷn (Llŷn Peninsula Chicken) is a classic Cymric (Welsh) dish of flattened chicken with a cheese and bacon stuffing that are breaded before frying. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Llŷn Peninsula Chicken.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes Milk Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae 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
4 tafell o facwn wedi ei fygu
225g o gaws Monterey Jack wedi chwarteru
1 ŷy wedi ei guro'n dda
225g o flawd
225g o friwsion bara
225ml o hufen dwbwl
110g o fenyn
cennin syfi a choriander i addurno

Dull:

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. Lapiwch darn o facwn o amgylch pob tafell o gaws a rhoddwch hwn yng nghanol pob darn o gyw iâr. Plygwch ochrau'r cyw iâr am dan y darnau caws a bacwn, gan ddod a'r ymylon at eu gilydd i'w selio'n dda. Gorchuddiwch y brestiau mewn blawd cyn eu rhoi yn y gymysgedd ŵy ac yna yn y briwsion bara. Gwnewch yn sicr eu bod wedi gorchuddio'n dda yn y briwsion, yna ysgwydwch unrhyw ormodedd i ffwrdd. Trosglwydwch y brestiau i badell gyda menyn neu olew a ffriwch yn ysgafn new fod y briwsion bara yn euraidd (tua 2–3 munud yr ochor). Nawr trosglwyddwch y cyfan i ddesgil popty a phobwch mewn popy wedi ei gyn-gynhesu i 180°C am tua 10 munud (cadwch y badell o'r neilltu). Tynnwch o'r popty a throsglwyddwch i blât cynnes. Nawr ychwanegwch y menyn a'r hufen i badell a dowch a'r gymysgfa i ferwi. Ychwanegwch halen a phupur yna tynnwch oddi ar y gwrês. Tafellwch y brestiau a thaenwch ar blatiau. Tywalltwch ychydig o'r saws am eu pennau cyn addurno gyda choriander a cennin syfi. Gweinwch yn unionsyth.

English Translation

Monterey 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
4 slices of smoked bacon
225g Monterey Jack cheese, quartered
1 egg, well beaten
225g flour
225g breadcrumbs
225ml double cream
110g butter
chives and coriander leaves to decorate

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.