Chicken breast and cauliflower casserole

Ingredients for 3 servings:

• 400 g cauliflower
• 250 ml milk, cold
• 15 g cornstarch
• 250 ml chicken broth
• 500 g chicken breast fillet(s)
• 100 ml oil or butter
• 100 g breadcrumbs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, sauté the cauliflower in a pot with salt and drain. Boil the broth and mix the cold milk with the cornstarch. Stir the broth and milk together in the pot until a sauce forms. Fry the chicken breast fillets in a pan, then remove and cut into strips. In the same pan, heat the oil and breadcrumbs. The mixture shouldn’t be too runny or lumpy, so add more breadcrumbs or oil if needed. Fry lightly, but don’t let it brown. Place the chicken strips in a baking dish, then spread the cauliflower on top, then pour the sauce over it. Finally, sprinkle the breadcrumbs over the top and bake for 30 minutes at 160°C.