3 Chicken Breasts, 150g each, finely chopped
300g of Broccoli
500g of Béchamel Sauce
1 tbsp. of Nutmeg
4 tbsp. of Olive Oil
2 tbsp. of Fresh Parsley
4 tbsp. of Parmesan
2 tbsp. of Olive Oil
Method of Preparation
Preheat the oven at 200C.
Heat the oil in a large pan and stir the chicken pieces for 5 minutes, till they become gold-colored.
Meanwhile, cook the broccoli in boiling salted water for 5 minutes till it becomes tender.
Let it drain and mix with the chicken.
Add the cheese sauce and nutmeg. Mix well. Cook for 2 to 3 minutes, while stirring from time to time.
Pour into a large gratin dish.
Meanwhile in a salad bowl, mix the croutons of bread with oil, sea salt, pepper and parsley.
Lay them over the chicken, sprinkle Parmesan and bake for 15 minutes in the top- layer of the oven.
Serve with green salad.
Beat the whipping cream at high speed , add sugar.
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Mix the butter with sugar.