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Chicken breast au gratin

Chicken breast au gratin

The chicken breast (without skin and without bone) is cut into about 6 pieces.

wash well and dab with some kitchen towels.

we beat them a little with the hammer for the snails.

grease it with a little oil, then season each piece with salt, pepper and paprika.

put the grill on the heat and put the chicken breast on it, about 2 minutes on each side.

then we take a tray and place some baking paper in it, then we put the pieces of chest in the tray.

we put the cheese on the grater with large meshes.

we mix it with sour cream, then we put it over the surface of the chicken pieces.

we wash the dill and chop it finely, and sprinkle over that mixture with cheese.

put the tray in the hot oven, and leave the pipette there for about 15-20 minutes.

take it out a little to cool, then serve.

Chicken breast au gratin

We will portion the chicken breast in 150/200 g each, like the grill breast, we put it on the grill and keep it long enough to brown it (to give it a face), then we place it in a tray that we greased with a little oil. Over the chicken breast we will put the "croquettes" of broccoli and the mushrooms cut into thin slices.

For the bechamel sauce: grease 50-100g of butter and mix it with flour until the composition is homogenous, then pour milk, about 100 ml and mix with a whisk until the composition has set well, let it boil, season after taste and take the pan off the heat.

We will pour the hot sauce over the chicken breast, respectively the vegetables that cover it, enough not to flood the tray, because it gives an ugly appearance. We will put the tray in the oven for about 30-35 minutes, take out the tray, sprinkle grated cheese over the preparation and put it back in the oven for about 10 minutes, without covering it.

Chicken breast au gratin

4 eggs
chicken breast
300ml white sauce (recipe below)
butter (he was more ashamed and did not want to appear in the picture)
mashed potatoes (I used 2 mashed potatoes)
spices (I used curry because I like chicken)

Cut the chicken into pieces, season it, salt it and put it in the pan a little, preferably in a Teflon pan, without oil. It doesn't have to be done too much, because it then puts me in the oven. It can also be boiled, but it seems a little better fried.

The puree is mixed with 2 eggs, a little cheese and salt.

Grease a hyena bowl with butter and pour the puree into it. Put the chicken pieces on top.

Mix the white sauce with the rest of the eggs.

Pour into the hyena bowl and put the remaining cheese and a few pieces of butter on top.

Put in the oven for about 30 minutes, until it takes on color on top.

Chicken liver with chicken liver and chicken breast

Chicken liver with chicken liver and chicken breast & ndash a traditional recipe, ideal for those who do not prefer lamb or pork. Written recipe and step by step video.

The best chicken au gratin in the world

If you like the au gratin potato recipe, imagine how good the au gratin chicken can be! If you want to get praise from your family and invite for a recipe that requires a minimum of effort, this is it.

Break the chicken into pieces (chest, wings, etc.) and season it with salt. In a large skillet and simmer over medium heat, melt the butter. Put the chicken in the pan and fry it until it turns brown on both sides for about 20 minutes. The chest, because it is done faster, put it on after the first 10 minutes. When done, place the chicken pieces in a non-stick pan, greased with butter or oil.

Saute the pieces of bread a little in the fat left in the pan after you have hardened the chicken, until they become slightly golden and crispy. Remove the pine from the pan in a bowl, leaving the fat behind (if it is no longer there, melt a little more butter). pour the wine over it and let it reduce to half over low heat.

In another bowl, beat the cream with the yolks, spices and grated cheese, then add the lemon juice and white wine reduction.

Pour this combination over the chicken pieces, sprinkle the bread on top and bake for 20-25 minutes, over medium heat to high.