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
