Fillet of chicken stuffed with white sauce

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Fillet of chicken stuffed with white sauce

Name: Fillet of chicken stuffed with white sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 Porções
Ingredients: 4 unit(s) Coarsely sliced chicken fillet; 200 g Mozzarella cheese; 200 g Ham; to taste Bacon slices; to taste Optional spices: paprika, lemon pepper, salt, black pepper; 2 tablespoon Butter; to taste White Sauce:; 1 tablespoon Butter; 1 tablespoon Wheat Flour; 1 tablespoon Wheat Flour; 250 ml Whole milk; 100 g Sour cream; 50 g Parmesan cheese

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(Português)

40 min(s)

4 servings

Thata Magalhães

@thata_magalhaess

Ingredients
Recipe

Coarsely sliced chicken fillet4 unit(s)
Mozzarella cheese200 g
Ham200 g
Bacon slices to taste
Optional spices: paprika, lemon pepper, salt, black pepper to taste
Butter2 tablespoon
White Sauce: to taste
Butter1 tablespoon
Wheat Flour1 tablespoon
Wheat Flour1 tablespoon
Whole milk250 ml
Sour cream100 g
Parmesan cheese50 g

First, make small holes in the chicken fillet with a fork, season with the optional seasonings and let it marinate for 5 minutes or more if you prefer.
Open the chicken fillet wide, pass a thin layer of butter over it and start stuffing with slices of ham, bacon, mozzarella. I used two slices of each, but you can use more if you prefer.
Gently roll up the slices, if you find it convenient, you can use bamboo sticks to sew the fillets together.
Spread more butter over the chicken fillet and coat with breadcrumbs.
Bake for 30 minutes in the conventional oven at 200°C, or 25 minutes in the air fryer, turning the fillets halfway through so that both sides are completely cooked.
While the chicken fillets are roasting, prepare the white sauce.
Melt the butter in a pan, add the wheat flour and mix well.
Then add half of the milk, stirring vigorously so as not to create lumps in the white sauce, add the cream and stir a little more, always over low heat.
The sauce should be creamy and consistent, turn off the heat, add the rest of the milk little by little to give it the necessary consistency, add the parmesan and it's ready.
Note: the whole white sauce process must be done over low heat and with a certain amount of agility so as not to burn or create lumps in the sauce. It took me about 3 minutes
After the chicken fillet is roasted, pour the still hot white sauce over it and serve next. A delicious option for lunch

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Fillet of chicken stuffed with white sauce

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