Baked Chicken Breasts With Vegetables And Bechamel Sauce
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Juicy and soft pieces of chicken breast baked with bright tender broccoli, zucchini, and sweet peppers in béchamel sauce with a cheese crust. And don't be tempted to simplify the recipe by replacing Béchamel with some other sauce that is quicker and easier to make. The main taste of the dish is given by it - soaking the chicken and vegetables and saturating them with creamy flavor. By following my detailed and detailed tips on how to make béchamel sauce, you won't have a single chance to make it wrong.
1-2zucchini (1 large or 2 small ones, you can substitute zucchini)
½sweet bell pepper
500gchicken filet
100gbroccoli
50gParmesan or grands Padano
500gBéchamel
For the Béchamel sauce:
1onion
4clove buds
1bay leaf
500mlmilk
50gflour
50gbutter
¼nutmeg
salt
Instructions
Preparation:
Preheat oven to 180 °C / 360 °F, top-down mode. Boil a pot of salted water.
Dice the peppers and zucchini into about 1 cm cubes.Grease a baking dish with olive oil, add the sliced vegetables, season with salt and stir. Put in the oven for 20 minutes.
Meanwhile, divide the broccoli into small florets, remove the stem and blanch in boiling salted water for 2 minutes. Remove with a slotted skimmer and set aside.Slice the chicken into cubes about 2,5 cm apart.
For the Béchamel:
Stab the onion with the cloves and put in a saucepan.
Pour in the milk and add the bay leaf. Place on the stove, heat until just about to boil.Turn off the heat and let stand for 10-15 minutes.
Prepare the Roux:
Toast the flour in a dry skillet, over medium-low heat, until the dry flour smell is gone and there is a nice nutty smell.
Add butter and bring mixture until smooth.
Take the onion and bay leaf out of the milk, turn up the heat and add about 3/4 of Roo, bring to a boil, stirring constantly with a whisk.Evaluate the consistency, if it's a bit runny, add a little more Roux, but note that the sauce will get thicker as it cools. I was satisfied with 3/4 of the Roux.
Grate 1/4 of the nutmeg and salt to taste.
Assemble the dish:
Take the vegetables out of the oven, add the sliced chicken, lightly salt the chicken, add the broccoli, pour over the béchamel sauce. Sprinkle with parmesan and send to the oven for 25 minutes.