Chicken breast baked in the oven with Bechamel sauce, juicy, tender and the most delicious

Reviews (6)

30

Prepared by: Marina Zolotseva

10/25/2014 Cooking time: 1 hour 0 minutes

It’s not for nothing that the appetizing creamy sauce has won the love of millions of gourmets. I offer you a rather simple but incredibly tasty recipe for cooking chicken in Bechamel sauce.

How to cook “Chicken in Bechamel sauce”

1. Let's start with the classic recipe for chicken in Bechamel sauce. In a small saucepan or saucepan, melt the butter without letting it burn.

2. Add flour into completely melted butter in several stages, mixing thoroughly.

3. Fry the flour a little until golden brown. Meanwhile, heat the milk without bringing it to a boil. Pour it in a thin stream and, stirring properly, bring the sauce to a homogeneous consistency without lumps.

4. Stirring, simmer the sauce over low heat for about 2-3 minutes. It should not boil (in order not to bring the sauce to a boil, you can periodically remove it from the heat). When the creamy sauce reaches the desired consistency, you can remove it.

5. Now the recipe for cooking chicken in Bechamel sauce moves on to the second stage. Chicken breasts must be washed, dried and cut. Can be cut into small cubes or long strips. Place the fillet on the bottom of a heat-resistant dish (you can grease it a little with oil first). Season with salt and pepper to taste, add chicken spices or dried herbs if desired.

6. Grate the cheese on a medium or coarse grater. Season the sauce with salt to taste, if desired, and add a pinch of white pepper.

7. Pour the sauce over the chicken and sprinkle cheese on top. If desired, you can put chopped potatoes, zucchini or other vegetables in the mold. Place the pan in the preheated oven and bake for at least 25-30 minutes. Then check the dish for readiness and, if necessary, put it in the oven for some more time.

A delicious recipe for baked chicken breast in the oven with Bechamel sauce

Ingredients for 4 servings of meat:

• chicken breast – 800 g
• garlic – 5-6 cloves
• vegetable oil – 2 tbsp. l.
• lemon – 1/3 of medium
• salt, red, black pepper, basil, turmeric - to taste

For classic béchamel sauce:

• butter – 1 tbsp. l.
• premium flour – 1 tbsp. l.
• milk – 100 ml
• salt, ground black pepper, nutmeg - to taste

Cooking juicy and tender chicken breast

1. Remove the skin from the breast and place it in salted water for an hour or two. Per liter of water - 2 tsp. salt. You can leave the breast in the saline solution until the morning in the refrigerator. It's even better to soak the breast in milk and salt.

2. Remove the meat from the solution, shake off the water, and dry the moisture with napkins. Peel the garlic, cut the cloves into thin slices. Make 1-2 cm long cuts across the entire surface with a knife and insert garlic cloves into them.

3. Prepare the marinade. In a deep bowl, mix: vegetable oil, turmeric, red pepper, black pepper, basil, lemon juice. Rub the resulting mixture onto the meat and cover.

4. I usually place the breast on a plate and cover it with the same bowl in which I prepared the marinade. In this form, the chicken can stand for a long time. If you need to quickly prepare lunch, marinate for 30 minutes and bake.

If you need to prepare a dish for the evening, and it’s only morning, let it sit and marinate until the evening. An hour before dinner you can bake and serve fresh and hot

5. Place the marinated carcass in a mold and bake the bottom first. Turn on the lower heating element. The baking tray should be at the bottom of the oven. Preheat the oven.

6. After 30 minutes, the lower heating element is turned off, the chicken is moved to the upper part of the oven and continues to bake with the upper heating element on, at moderate heat of 150 degrees. Don't make the temperature higher. Let the chicken not burn, but bake.

If you need to make the crust browner, turn on the grill for a while at the very end and bring the degree of browning of the meat to the desired level.

Serve with mustard, bechamel sauce, and fresh vegetable salad.

Ingredients and how to cook

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ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 45 min

Recipe 3. Boiled meat with sour cream bechamel sauce

According to the recipe, you will need:

• 150 grams of meat;
• 6 tablespoons of fat sour cream;
• flour and butter, two teaspoons each;
• salt and spices.

The meat needs to be boiled until half cooked, about 15 minutes from the moment it boils. While the meat is cooking, you can prepare the sauce; for this, half the sour cream is mixed with flour, then with the rest of the sour cream and heated over the fire until it boils. The meat is placed on a greased baking sheet and poured with sauce. The dish needs to be baked for about 40 minutes, depending on the size of the pieces and the degree of their cooking.

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Description of preparation:

Chicken breast baked with Bechamel sauce in the oven is a very tasty and satisfying dish that is suitable for a regular family dinner.
This dish can also be served at the holiday table, placing it on beautiful plates and decorating with herbs. The recipe for cooking chicken breast with Bechamel sauce is very simple. Many people suggest frying or baking the chicken separately, and then pour the finished chicken with Bechamel sauce. But I prefer the option that I will offer you today. Chicken breast is baked in the oven under the most delicate Bechamel sauce and a fragrant cheese crust. I assure you, it turns out very tasty. Purpose: For lunch Main ingredient: Poultry / Chicken / Chicken breast Dish: Sauces / Hot dishes / Bechamel sauce

Nutritional and energy value:

Recipe for pancakes with chicken and mushrooms

This Chicken and Mushroom Pancakes recipe is a fantastic dish to serve for lunch or a fancy brunch. The best part about this is that most of it can be made a day ahead, leaving just the béchamel sauce, assembly, and baking for the day of your party. This is probably not one of my most "traditional" French recipes , but who can say no to a savory chicken crepe with béchamel sauce?

This crêpe recipe is, at its best, truly a "cooking frangle." In Brittany, France, where crêpes originate, you'll find sweet crêpes made with white flour or savory crepes, or Galettes as they are also called, made with buckwheat flour or "bleu noir" " But you won't actually find this kind of "mash" of savory crepes in white flour crepes.

When I first served this dish to my French husband he was like "huh?"... But then of course he gobbled up every bite because let's face it, who can resist a creamy chicken and mushroom pancake recipe slathered in sauce bechamel and topped with bubbling gruyere cheese?!

WATCH THE VIDEO OF CHICKEN PANCAKES RECIPE

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STEP #1: Fry the chicken

For this recipe, I really like using boneless, skinless chicken breasts. This will give you really moist, juicy chicken.

I like to broil the chicken on a rack for even cooking, and if you line the pan with foil, cleanup is easy!

Once the chicken has cooled, you can use two forks to remove the meat from the bones.

Pre-repair tip:

The chicken can be roasted and shredded the day before. Place the chicken in a bowl, cover and refrigerate until done. You can even bake double chicken breasts for other meals throughout the week, like BBQ Chicken Sliders or Enchiladas Suizas .

Vegetarian option:

To make one or all of the pancakes vegetarian, you can skip the chicken and add baby spinach instead. It doesn't even need to be cooked as it will steam/wilt in the oven while the pancake bakes. Just add a handful of mushroom mixture when assembling.

This is an easy substitution if you only need one crepe for vegetarianism.

STEP #2: Prepare pancake dough

The secret to making crepe dough is to make it as smooth as possible so no lumps form. You can use a blender, but who needs another little tool to pull out and clean up?

Instead, place the flour in a large bowl with the salt, whisk it and add the milk. This ensures a smooth, lump-free mixture from the start, a key attribute of any crepe recipe.

Then add beaten eggs to the flour mixture for a long lasting “smoothness”.

You also add melted butter and for a finishing touch I like to add some freshly ground dill.

STEP #3: Cooking pancakes

I've been making pancakes for over 10 years, almost every Saturday morning for my kids, and I can tell you one thing for sure! Don't buy those expensive crepe pans. I find them more difficult to use as they burn the crepe quickly and who wants a pan that can only be used for one thing?

Instead, buy a 12-inch non-stick frying pan that can be used for making crepes, as well as everything else!

Even though the pan is nonstick, it should also be well greased with unscented oil. I like to use grapeseed oil or vegetable oil.

Then, when really hot, pour one ladleful of batter into the crepe pan, swirling until gravity distributes it across the bottom.

Let the crepe cook on the stove until the edges are golden brown. Then loosen the edges with a thin spatula, grab the edge with your fingertips and flip!

You can watch the video below in the recipe card to see the complete revolution in action.

Then cook the pancake on the other side for about 30-40 seconds. Then slide the crepe from the pan onto a sheet of foil lined with a paper towel.

Just make sure all the pancakes are folded in the same direction, otherwise they will stick to each other.

Pre-repair tip:

Let the pancakes cool completely, then seal the foil bag and place them in the refrigerator until ready.

STEP #4: prepare mushroom filling

The filling is a mixture of fried leeks and mushrooms.

I know there are some serious mushroom haters out there! So if you find yourself in this camp, simply replace the mushrooms with baby spinach.

You don't even need to cook the spinach as it will steam/wilt in the pancake when it goes in the oven.

Pre-repair tip:

You can make the filling the day before and store it covered in the refrigerator until you are ready to use it.

STEP #5: Making the béchamel sauce

The sauce is really best made on the day you plan to assemble and serve the pancakes. Otherwise, it will become too thick in the refrigerator overnight and you'll have to reheat it and thin it with milk to reuse, which will then dilute the flavor. Once you've mastered béchamel sauce, you can use it for all sorts of things, like my Easy Cheese Souffle or Sundried Tomato Paste .

You can add a pinch of nutmeg to the sauce, but I prefer a crushed clove of garlic. I think it adds more flavor to the sauce and goes well with the chicken and mushrooms. If you have leftover bechamel sauce, you can use it for my Croque Madame and Croque Monsieur Sandwiches the next day since you don't need much!

STEP #6: Assembling Chicken and Mushroom Pancakes!

I love serving this crepe recipe in a pretty white casserole dish. Since pancakes are fragile and a little messy when you cut into them, individual casserole dishes provide your guests with their own little boat of messy flavors.

Spread the crepe into the baking dish, then add the mushroom and roasted chicken mixture.

Then drizzle the bechamel sauce over the pancake. Then roll it up. I find that baking pans also help keep the crepe and its filling intact when you roll them up.

Drizzle some more bechamel sauce on top and sprinkle gruyere cheese and paprika on top.

ADVICE:

Placing the casserole on a baking sheet makes it easy to transport them in and out of the oven.

STEP #6: Bake and fry chicken pancakes

Bake the pancakes at 350F (175C) for 10 to 12 minutes so they are hot inside, then place them under the broiler until the cheese really melts and bubbles.

STEP #7: Decorate and serve!

Sprinkle freshly ground parsley on top of each chicken pancake and serve with salad.

Since the casserole will be very hot, I prefer to serve it on a wooden stand.

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Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese “Altai” 50% fat – 356 kcal/100g
• Appnzeller cheese 50% fat content – ​​400 kcal/100g
• Gouda cheese 45% fat content – ​​356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• Kostroma cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Lo spamino cheese – 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese – 347 kcal/100g
• Cheese “chester” 50% fat content – ​​363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content – ​​340 kcal/100g
• Emmental cheese 45% fat content – ​​420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” – 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content – ​​395 kcal/100g
• Ground black pepper – 255 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – 0 kcal/100g
• Onions – 41 kcal/100g
• Wheat flour – 325 kcal/100g
• Chicken breast (fillet) – 113 kcal/100g

Calorie content of foods: Chicken fillet, Butter, Wheat flour, Onions, Milk, Hard cheese, Salt, Ground black pepper