BUBBLING BROWN CHICKEN

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  • 4
  • Average
  • Average budget

Ingredients

  • 1 lb. chicken breasts
  • 3 tomatoes, seeded and sliced
  • 2 teas basil, dried (or 1/4 C/ fresh)
  • 2 teas parsley, dried (or 1/4 C/ fresh)
  • 2 1/12 tbs. margarine
  • 2 1/12 tbs. flour
  • 1 C. milk
  • 1/3 C. chicken stock, cooled
  • 1/8 teas. nutmeg, grated (optional)
  • 1/2 teas. each of salt & pepper
  • 1 C. cheese, grated (cheddar or swiss)
  • 1/3 C. breadcrumbs

Preparation

Step 1

Put the chicken in a pot and add just enough water to cover.
Boil, reduce heat, cover and simmer 15 mins.

Step 2

Remove the chicken from the pot and cool in the stock

Step 3

When cooled, removed and shred or cut into slices. Reserve stock.

Step 4

Combine parsley and basil and set aside

Step 5

In a saucepan, melt the margarine over MED and whisk in flour.
Cook 1 min. ensuring it does not brown

Step 6

BECHAMEL SAUCE
Whisk in milk, stock, nutmeg, salt & pepper.
Bring to a boil, stirring constantly.
Reduce heat and cook 2 - 3 mins. until smooth

Step 7

In a greased pan, layer half the tomatoes, half the basil mixture and half the chicken mixture.
Repeat layers

Step 8

Spread bechamel sauce over the top

Step 9

Sprinkle with cheese and breadcrumbs

Step 10

Cover pan and cook at 350° for 40 mins.
Cook till golden

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