芝士鸡扒意面 Cheesy Chicken Spaghetti

【材料】
A鸡胸肉4-5副（用少许盐和胡椒粉腌好）、意大利面1包（照包装指示煮熟）、剁碎Parmesan芝士1杯
B:橄榄油2汤匙、月桂叶2片、蒜3瓣（剁碎）、大葱1粒（剁碎）
C:鸡汤750毫升、蕃茄酱6汤匙、红萝卜1条（切片）、白玉菇1盒、蕃茄3粒（剁碎）、西芹1支（剁碎）、少许盐、胡椒粉及糖调味
【裹料】混合
面粉80克、干迷迭香 1⁄4 茶匙、干罗勒 1⁄4 茶匙
【做法】
1. 在碗内将裹料混合均匀，放入鸡胸肉沾好，放入橄榄油中炸至香脆微黄。（图1-2）
2. 在Butterfly气压锅内放入材料B，按“开始”键，爆材料至香。（图3）
3. 放入材料C捞匀。上盖紧锁，按“开始”键，设时10分钟。（图4）
4. 当“哔”声响起时，解放气压，开盖放入鸡胸肉与酱汁混合拌匀，面上铺入Parmesan芝
士。上盖按“开始”键，设时2-3分钟。（图5）
5. 当Butterfly气压锅“哔”声响，解除气压后，即可配搭意大利面享用，或继续留在锅内保温至要吃时才取出。（图6）

【Ingredients】
A:4-6 pcs Chicken Breasts(marinated with some pepper & salt), 1pct Spaghetti (cooked according to package intructions), 1 cup of Shredded
Parmesan Cheese
B:2 tbsps olive oil, 2 bay leaves, 3 cloves garlic (crushed), 1 big oion (chopped)
C:750ml cups chicken stock , 6 tbsps tomato paste, 1 carrot (sliced), 1 packet fresh Shemeiji mushrooms, 3 large tomatoes (chopped),1celery(chopped), salt,
sugar and black pepper to taste
【Flour dusting】
80g plain flour, 1⁄4 tsp dried rosemary, 1⁄4 tsp dried basil
【Method】
1. In a bowl combine flour, rosemary, basil and mix them up. Dip the marinated chicken breasts into the mixture and coat each breast well. Pan-fry with olive
oil till golden brown and crusty. (pic 1-2)
2. In the BUTTERFLY Pressure Cooker, combine and ingredients B, press START, saute till fragrant. (pic 3)
3. Toss in all ingrediants C into the pot. Give it a nice mix. Close the lid and turn to lock it. Program the appliance to cook for about 10 minutes.(pic 4)
4. When the pressure cooker started to “beep” , release the pressure before open. Add in chicken breasts meat, coat each with the sauce evenly. Top with the
shreadded cheese and start the pressure cooker for 2-3 minutes. (pic 5)
5. When finished the cooking cycle, BUTTERFLY Pressure Cooker will beep and go to Keep Warm. Release the pressure. Serve the chicken with spaghetti.(pic
6)