John Myers
Chicken Breast in Bechamel Sauce with Vegetables
The perfect chicken breast in bechamel sauce with vegetables recipe with a picture and simple step-by-step instructions.
Béchamel sauce
- Salt pepper
- 1 middle Fresh red pepper
- 2 Pcs. Broccoli florets
- 2 Poles Spring onions fresh, cut
- 2 Pcs. cut Garlic clove
- 1 Pcs. Freshly chopped onion.
- 8 Discs Black Forest ham
- 125 g Butter
- 60 g Felt flour
- 60 g Milk 3.5%
- 1 good tablespoon From my vegetable paste green
- 1 good tablespoon From my red vegetable paste
- 1 Tablespoon Curry green paste
- 1 Pcs. Slice the pecorino
preparation
- First of all: this portion is enough to eat twice. A baking dish, butter oven convection 170 ° (since I have an extra small oven, I put the form on the lower rail)
- Pat the poultry dry and fry them in a hot stainless steel pan (I like to use them) without any fat until crispy. Keep warm. Lightly sauté the vegetables in this pan and deglaze a little. Put aside.
The bechamel sauce
- In a saucepan melt the butter, sprinkle the flour, do not let it get too dark, and pour in the milk, the flour should be properly boiled, always add milk to taste, depending on the starch, then add the spice paste to taste , it may be that some salt is missing.
- The casserole dish is buttered, now wrap the breast pieces with 2 slices of Black Forest ham each. Cover the bottom of the pan with sauce, place the chicken breasts on top and distribute half of the vegetables. Cover with the sauce again and add the remaining vegetables. Sprinkle with a little pecorino cheese
- And now into the oven. There, now it takes over low heat — 160 ° good 40 minutes. After removing some leave, again with the cheese behobeln portioning for that I reaching a whole wheat toast. And cut tomatoes. Done: bon appetite The meat was tender not dry,
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