Baked chicken a la crème


    • 4 chicken breast fillets

    • 2 tablespoons bouillon granules

    • 2 carrots

    • 2 zucchini

    • 2 red bell peppers

    • 3 tablespoons olive oil

    For béchamel sauce

    • 50 g butter

    • 50 g all-purpose flour

    • 500 g milk

    • 1 teaspoon ground nutmeg

    • 150 g blue cheese

    • 2 slices of sandwich bread

    • 50 g parmesan cheese, grated

    • 1 teaspoon paprika

    • 50 g olive oil

    To serve

    • rocket leaves

    • pepper

    • 1 tablespoon olive oil


    • Preheat oven to 180* C (350* F) Fan.

    • Place a pan over high heat and let it get very hot.

    • Coarsely chop the carrots, zucchini and red peppers.

    • In a pan, add 2 tablespoons of olive oil, the vegetables and 1 tablespoon bouillon granules. Sauté for 2-3 minutes. When ready, transfer to a 25×32 cm baking pan.

    • To the chicken fillets, add 1 tablespoon bouillon granules and 1 tablespoon olive oil. Rub over the surface with your hands.

    • Transfer fillets to the hot pan and sauté on both sides until golden.

    • When ready, transfer to baking pan with vegetables.

    For the béchamel sauce

    • Place a pot over medium heat.

    • Add the butter and let it melt. Then add the flour and whisk.

    • Add the milk in small batches and whisk thoroughly.

    • When mixture comes to a boil, remove from heat and the nutmeg and blue cheese. Whisk.

    • When ready, spread the sauce over the chicken and vegetables.

    • In a blender, add the sandwich bread and parmesan. Beat until the bread breaks down.

    • Add the paprika and olive oil. Beat just to incorporate the olive oil.

    • Spread the mixture over the béchamel sauce and bake for 30-35 minutes.

    To serve

    • Serve with rocket leaves, pepper and olive oil.




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