4 chicken breasts
1 egg, beaten
4 oz (100 g) fresh breadcrumbs
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (50 g) 2 oz flour, sifted
568 ml (1 pint) milk
salt and freshly ground pepper
4 oz (100 g) Cheddar cheese, sliced
1 egg, beaten
4 oz (100 g) fresh breadcrumbs
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (50 g) 2 oz flour, sifted
568 ml (1 pint) milk
salt and freshly ground pepper
4 oz (100 g) Cheddar cheese, sliced
method
1. Dip each chicken breast in egg and breadcrumbs, shaking off any excess crumbs.
2. Heat 75 g (3 oz) butter in a large frying pan and when bubbling, add the chicken. Turn over when golden brown and cook on the other side. Drain on absorbent kitchen paper.
3. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Season with salt and pepper. Put the chicken pieces in an ovenproof dish and cover with the sauce.
4. Place the sliced cheese on top and bake in the oven at 220°C (425°F) mark 7 for 10-1 5 minutes, until golden brown.
2. Heat 75 g (3 oz) butter in a large frying pan and when bubbling, add the chicken. Turn over when golden brown and cook on the other side. Drain on absorbent kitchen paper.
3. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Season with salt and pepper. Put the chicken pieces in an ovenproof dish and cover with the sauce.
4. Place the sliced cheese on top and bake in the oven at 220°C (425°F) mark 7 for 10-1 5 minutes, until golden brown.
serving amount
serves 4
rate this recipe
7.3
out of 10
3 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
