Ingredients for 4 people:
4 chicken breast fillets
1 can of pate with fine Butcher herbs prepared by Velilla de Torrecilla de Alcaniz
Shredded cheese gratin (the one you like). I use that blends quite well emmental
Oil Aragon
For Bechamel:1 liter of milk, wheat flour
nutmeg
F laugh breasts in a pan with a drop of olive oil from Bajo Aragon and reserve.
Prepare the bechamel. In a frying pan with olive oil from Bajo Aragon put two tablespoons "shallow" wheat flour and stir until flour let it have a brown clarito (that is already toast and will not know both flour .) Go pouring milk until the consistency you like (the more milk, but will the bechamel clarita). Add a touch of nutmeg.
Let stand one minute away from the fire in a Pyrex
Prepare chicken breasts expanded so that they occupy the entire base.
If not fit, Take a bigger or what?
Spread some pate for each breast and cover with the bechamel.
Top with grated cheese and baked until it is
Toasted cheese plate is a fairly consistent , so not a lot of first serves or itching because it fills a lot, but enough
tomorrow to see if I decided and put the tortillas stuffed
cocineretes Greetings to all TAS who dare to make this recipe .... successful and safe
Mabel
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