Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for the dish according to the list. Chicken fillet is thoroughly washed under running water, dried with paper towels and cut into small cubes or straws, as you like.
Step 2:
Peel the onion and cut into small cubes.
Step 3:
Grease the baking dish with butter or vegetable oil. Spread the chicken fillet evenly over the entire form. Salt and pepper to taste the chicken in the form. For a special flavor and taste improvement, you can sprinkle onions cut into small cubes on top.
Step 4:
Cooking bechamel sauce. In a saucepan or a deep frying pan, put the butter cut into pieces. Turn on the fire. Melt the butter completely over medium heat, not letting it burn to the bottom, stirring constantly with a spatula.
Step 5:
Then pour in parts of wheat flour, mixing it well with butter each time so that the flour does not gather into lumps. We give the wheat flour a little brown, get a golden color. Pour the milk in a thin stream into the saucepan, at the same time with the second hand, stirring the mixture.
Step 6:
Boil the sauce over low heat so that it thickens a little, you do not need to let the sauce boil, otherwise it will evaporate a lot. Remove the sauce from the heat, let it cool down a little.
Step 7:
Pour the bechamel sauce over the chicken fillet in the form so that it almost completely covers the meat.
Step 8:
Grate the hard cheese on a medium grater and sprinkle it on top of the chicken fillet in a baking dish. From above, the baking dish with chicken is tightened with foil. Preheat the oven to 180 degrees. Bake chicken fillet under foil for about 20 minutes. Then we remove the foil, put the chicken form in the oven for another 10 minutes so that the hard cheese melts on top, and the dish gets a beautiful ruddy crust.
Step 9:
Chicken with bechamel sauce is ready. We serve it to the table, optionally with fresh vegetables and herbs, a side dish or fresh bread. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
