Chicken breasts casserole
Stuffed with healthy vegetables, topped with cream sauce and cooked in oven.
Delicious casserole serve with sauteed asparagus and rice pilaf.Enjoy.
Ingredients:
Baking dish Pyrex ( 28cm.x38cm.or 11×15 inch)
10 pieces (2kg.)boneless skinless split chicken breasts.
stuffing:
1/4 cup olive oil
1 large onion
4 garlic cloves
2 portabello mushrooms
10 tip asparagus
1 cup frozen chopped spinach
1/2 cup feta cheese
1 teaspoon all spice
1/2 teaspoon freshly ground black pepper
Cream sauce
1/2 cup butter
3/4 cup flour
2 cups of water+3 tablespoons concentrated chicken bouillon
2 cups of 10% cream
1/8 teaspoon ground nutmeg
Preparation:
1.Prepare the stuffing:
-Chop onions, garlic, mushrooms and asparagus with small kitchen aid food processor,put frozen spinach under cold running water squeeze,the water.
-In a hot pan add olive oil, onions saute’ for 3 minutes ,add garlic and spinach,continue sauteing about 4 minutes,until all water evaporates.
– Add chopped mushrooms,asparagus mix all together,saute’ for additional five minutes more,then add feta cheese and spices mix until all well combined.Transfer to a dish to cool completely.
2.Put chicken breast between two plastic sheets, pad them little bit almost thin like not to much,do these to all 10 pieces of chicken ,keep aside.
3.Divide stuffing into 10 equal parts.Stuff each chicken with the stuffing, roll and arrange in Pyrex open part under.
4.Prepare the cream sauce:
-Add chicken bouillon to cold water keep aside.
-In a hot pan add and melt the butter,add the flour with egg whisker ,saute’ for few seconds,then gradually add water chicken bouillon solution,mix and cook until thickens.
-Add the cream again gradually always mixing in every addition, add freshly ground nutmeg, cook in medium heat until sauce slightly thickens.
5.Preheat the oven 375 degrees F.
6.Pour prepared hot cream sauce over stuffed chicken breasts, and cook in oven for 1 and half hour.
Serve hot.
Tip: Cover with aluminum foil and keep hot until serving time.
#by Aznive foods
