Description
Juicy chicken under a spinach-onion coat, impregnated with Bechamel sauce and cheese. Viva Italia!
Ingredients
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Chicken fillet
4 piece
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Spinach
300 g
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Butter
4 Tbsp
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Onion
1 piece
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Flour
3 Tbsp
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Milk
500 ml
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Mustard
1 tsp
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Cheese
100 g
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Salt
-
Black pepper
-
Seasoning
Cooking
1.Finely chop the onion and brown in butter (2 tbsp).
2.Spinach finely chopped, if you, like me, frozen it must be thawed and drained. Add it to the onions, cover and simmer 5 minutes.
3.Chicken fillet wash and Pat dry, season with salt and pepper, sprinkle with herbs and put in a greased form.
4.Spinach spread on chicken.
5.Now you need to cook the Bechamel sauce. 2 tbsps butter melt in a saucepan, add flour and milk. Cook the sauce, stirring constantly, until thick. Remove from heat and add mustard. Pour the resulting sauce over spinach and sprinkle with grated cheese.
6.Bake in the oven for 25-30 minutes at 200 degrees. Here's the chicken turns out.
Bon appétit!
This sectional view.
And this chicken the next day, not less juicy and beautiful :)
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