Chicken cooked in delicious and cheesy white sauce stuffed in a bread loaf and baked.
CHICKEN BREAD POT
Ingredients
400 grams boneless chicken, cut into ½ inch cubes
2 brown bread loaves
1 tbsp butter
1 tbsp refined flour
1 cup milk
Salt to taste
1½ tsp crushed black peppercorns
2 sprigs of fresh thyme
1 sprig of fresh oregano
¾ cup grated processed cheese
4 eggs
Red cherry tomatoes for garnish
A sprig of fresh parsley for garnish
Method
1. Preheat the oven to 180°C.
2. Heat butter in a non-stick pan, Add refined flour. Mix well. Stir and cook on medium heat till the mixture is lightly coloured.
3. Add milk and mix well. Stir and cook on medium heat for 2-3 minutes.
4. Add the chicken and salt. Mix well. Add crushed black peppercorns, thyme and oregano. Cook for 3-4 minutes on medium heat.
5. Add cheese and mix well. Cook for 2-3 minutes and switch off heat.
6. Take a bread loaf and cut into 2 equal halves. Make a deep cut in the centre of each halved bread to form a cavity. Fill the cavity with the mixture till 2/3 of the bread. Place the cutout pieces in the cavity. Again add the mixture.
7. Transfer on a baking tray. Break and add an egg on top of every bread.
8. Bake in a preheated oven for 3-4 minutes.
9. Serve hot, garnished with red cherry tomatoes and sprig of parsley.
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