Chicken Breasts Béchamel alla Salade Verte

Hey, guys and girls! Got a recipe for you today. I was wondering what elegant dishes could be made from chicken breasts, and I came up with this! Not quite elegant(except for the title), but it is yummy! Here it is!

Chicken Breasts Béchamel alla Salade Verte

Serves 3

 Ingredients:

1. 3 chicken breasts

2. A head of lettuce

3. Bell peppers, cherry tomatoes, carrots, cucumbers…….

4. Flour

5. Milk

6. Butter

7. Season salt

8. Oregano

9. Rosemary

10. Pepper

Instructions:

Take three chicken breasts out to thaw (if frozen). Take three plates, arrange lettuce leaves on them. Intersperse thin cucumber slices among them, leaving a tennis-ball-sized gap in the center of each plate. Add a small amount of grated green, red, or yellow bell pepper if desired. Grate carrot over the ring. Add cherry tomatoes or sliced tomatoes. Let your artistic skill go wild. After you have finished, you should have a colorful vegetable medley in the shape of a doughnut.(Doughnuts…..Mmmmmm……) Drizzle olive oil and vinegar over the vegetables and ground some black pepper on top. Chill. Meanwhile, take your thawed chicken breasts and pat them dry with paper towels. Cut off all unpleasant bits of fat or muscle or who knows what. Take a cup of flour(preferably sifted) and mix in a few spoons of breadcrumbs. Also add a big pinch of oregano, a bit of rosemary, a teaspoon of seasoned salt/Cajun seasoning, and a liberal amount of fresh-ground black pepper. Mix well.  Nobody likes unmixed seasonings. Take the chicken breasts and prick thoroughly with a fork. Roll the chicken breasts in the mixture and coat them completely. Prepare Béchamel Sauce (http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe.html). Let it cool while you heat some butter and a pinch of dried rosemary in a pan. Quickly sauté the chicken breasts and place each one in the empty space in the salad. Carefully and decoratively drizzle the Béchamel sauce on the chicken. Serve immediately.

Enjoy!

Love, Raneem