Ingredienti
- Chicken, boiled and cut into strips1 Chicken
- Boiled potatoes, minced6 pieces
Cipolla3 pieces- Mozzarella cheese, grated250 grams
Burro2 tablespoons- Thyme, ground1 tablespoon
Spezie0
Sale0
Farina2 tablespoons
Latte liquido2 cups- Chicken broth cube, from Maggi2 cubes
- Burro2 tablespoons
- Salt and spices to taste0
Passi
- 1
Slice the onion into long strips and sauté with a little butter.
5 minUtensili necessari:
Padella - 2
Add the chicken strips, spices, and salt for ten minutes until cooked.
10 min - 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 min - 4
Spread part of the mixture in the tray, and distribute the chicken on top.
5 minUtensili necessari:
Vassoio - 5
Shape the remaining mixture into balls and stuff with a quantity of mozzarella cheese, then close the ball.
5 min - 6
Arrange the stuffed potato balls evenly over the chicken in the tray.
5 min - 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 minUtensili necessari:
Pentola - 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 min
Fatti nutrizionali
Cipollaper 100gBurroper 100gSpezieper 100gSaleper 100gFarinaper 100gLatte liquidoper 100gBurroper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.