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Chicken surprise with three cheeses
Chapter VII ·
Poultry · Nº 255
Chicken surprise with three cheeses
18 ingredients
9 steps
Ingredients
Method
Ingredients
For
4
chicken breasts
, cooked in a flavorful consommé
1 glass
requeijão
250 g
provolone
, grated
200 g
parmesan
, grated
2 glasses
milk
4
egg yolks
2 glasses
consommé
, from cooking the breasts (about 2 glasses / 2 cups)
½ kg
shoestring potatoes
1 jar
button mushrooms
4
tomatoes
1
bell pepper
, red
1
onion
, finely chopped
1 clove
garlic
, crushed
6 tablespoons
parsley
, finely chopped
salt
, to taste
chili pepper
, to taste
butter
4 tablespoons
all-purpose flour
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Method
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1
Once the breasts are cooked and cool, set them aside. Shred the meat into even pieces after separating it from the skin and bones.
2
Drain the mushrooms, slice them, and set the liquid aside separately.
3
Make a good sauté with 2 tablespoons butter, the garlic, the onion, and the tomato and bell pepper blended in a blender and then strained through a sieve.
4
Add the mushrooms with their liquid and the chicken meat.
5
Sauté quickly, taste for salt, and season with half the parsley and pepper to taste. Then remove from the heat and set aside.
6
Mix the 2 glasses of consommé with the milk, egg yolks, and flour, pass through a fine sieve, and cook over heat. Stir constantly with a wooden spoon until you get a thick, smooth cream.
7
Once that's ready, add the requeijão to the chicken sauté. Mix gently, remove from the heat, and add half the grated Parmesan. Stir again gently and spread in an ovenproof dish.
8
Arrange all the shoestring potatoes mixed with the rest of the Parmesan, the parsley, and the provolone over the cream. Press with a spoon so the potatoes stick to the cream. Bake only until heated through and the cheeses melt.
9
Serve immediately with white rice.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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