John Myers
Ingredients for 2 servings:
- 4 Maultasche(n) , (meat or vegetables)
- 400 g chicken fillet(s)
- 2 tbsp margarine or butter
- 2 tbsp flour
- 300 ml milk, 0.3% fat, or skimmed
- 200 g creamed spinach, frozen
- salt and pepper
- nutmeg
- 100 g grated cheese for gratinating
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
topped with cheese
Let the Maultaschen simmer according to the package instructions. Meanwhile, cut the chicken fillet into small strips or pieces and sear them. For the béchamel sauce, melt the margarine in a saucepan, then stir in the flour and sauté briefly. Gradually add the milk, only adding more milk once all the milk has been absorbed (this avoids lumps). It’s best to start with small amounts of milk until the sauce has a creamy consistency, and then add larger amounts. Then add the spinach and let it thaw in the sauce. Meanwhile, season well with salt, pepper, and nutmeg. Add more milk if the sauce is too thick. It should be a bit more runny, as it will thicken further in the oven. Place the Maultaschen in a baking dish, arrange the chicken on top, and then pour in the sauce. Finally, sprinkle with the cheese and bake at 220°C for about 15-25 minutes, until the cheese is browned to your liking. It’s not exactly figure-friendly, but my boyfriend and friends always request it, and there’s never any leftovers! That’s why I’ve marked the recipe as suitable for 2 people. However, I think it could feed up to 4 people, depending on your needs.
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