4 chicken, breast fillets
2 tablespoon(s) vegetable bouillon powder
2 carrots
2 zucchinis
2 red bell peppers
3 tablespoon(s) olive oil
For the béchamel sauce
50 g butter
50 g all-purpose flour
500 g milk
1 teaspoon(s) nutmeg, ground
150 g blue cheese
100 g sandwich bread
50 g parmesan cheese, grated
1 teaspoon(s) paprika
50 g olive oil
To serve
1 tablespoon(s) olive oil


1.Preheat oven to 180* C (350* F) Fan.
2.Place a pan over high heat and let it get very hot.
3.Coarsely chop the carrots, zucchini and red peppers.
4.In a pan, add 2 tablespoons of olive oil, the vegetables and 1 tablespoon bouillon granules. Sauté for 2-3 minutes. When ready, transfer to a 25x32 cm baking pan.
5.To the chicken fillets, add 1 tablespoon bouillon granules and 1 tablespoon olive oil. Rub over the surface with your hands.
6.Transfer fillets to the hot pan and sauté on both sides until golden.
7.When ready, transfer to baking pan with vegetables.
8.For the béchamel sauce
9.Place a pot over medium heat.
10.Add the butter and let it melt. Then add the flour and whisk.
11.Add the milk in small batches and whisk thoroughly.
12.When mixture comes to a boil, remove from heat and the nutmeg and blue cheese. Whisk.
13.When ready, spread the sauce over the chicken and vegetables.
14.In a blender, add the sandwich bread and parmesan. Beat until the bread breaks down.
15. Add the paprika and olive oil. Beat just to incorporate the olive oil.
16.Spread the mixture over the béchamel sauce and bake for 30-35 minutes.
17.To serve
18.Serve with rocket leaves, pepper and olive oil.

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