Ingrédients
- Chicken, boiled and cut into strips1 Chicken
- Boiled potatoes, minced6 pieces
Oignon3 pieces- Mozzarella cheese, grated250 grams
Beurre2 tablespoons- Thyme, ground1 tablespoon
Épices0
Sel0
Farine2 tablespoons
Lait liquide2 cups- Chicken broth cube, from Maggi2 cubes
- Beurre2 tablespoons
- Salt and spices to taste0
Mesures
- 1
Slice the onion into long strips and sauté with a little butter.
5 minutesMatériel requis:
Poêle à frire - 2
Add the chicken strips, spices, and salt for ten minutes until cooked.
10 minutes - 3
Prepare the boiled and minced potatoes with one tablespoon of butter, one tablespoon of ground thyme, and salt, mixing well until a soft and homogeneous dough forms.
5 minutes - 4
Spread part of the mixture in the tray, and distribute the chicken on top.
5 minutesMatériel requis:
Plateau - 5
Shape the remaining mixture into balls and stuff with a quantity of mozzarella cheese, then close the ball.
5 minutes - 6
Arrange the stuffed potato balls evenly over the chicken in the tray.
5 minutes - 7
To prepare the béchamel sauce, in a pot over heat, melt the butter with the flour and sauté briefly, gradually add the milk while stirring continuously, add the Maggi, salt, and spices, stirring continuously until the mixture thickens, then remove from heat.
10 minutesMatériel requis:
Marmite - 8
Pour the béchamel mixture over the potato balls, sprinkle a little thyme on top, and bake in the oven for a quarter of an hour or until browned.
15 minutes
Faits nutritionnels
Oignonpour 100gBeurrepour 100gÉpicespour 100gSelpour 100gFarinepour 100gLait liquidepour 100gBeurrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.