Chicken and Eggplant Casserole with Béchamel

رابح العلانيCuoco

Ingredienti

• 4 chicken breasts, deboned
  4 breast
• 2 medium eggplants, peeled and diced
  2 eggplant
• 4 triangle cheese
  4 triangle cheese
• 1 cup béchamel
  1 cup
• 1 onion, chopped
  1 onion
• 3 cloves of garlic, minced
  3 clove
• 1 teaspoon dried coriander
  1 teaspoon
• 3 tablespoons vegetable oil
  3 tablespoon
• Sale
  0
• Pepe nero
  0

Passi

1. 1

   In a pot, place the chicken, onion, garlic, spices, and two cups of water, and let them cook until the chicken is done.

   Utensili necessari:

   🍳

   Pot

   15 min
2. 2

   Then strain the broth and cut the chicken breasts into cubes.

   5 min
3. 3

   Then fry the eggplant in oil, then place it in a casserole dish and add the chicken and diced cheese.

   10 min
4. 4

   Add a little of the chicken broth and béchamel, and place the casserole in the oven until cooked, then brown the top and remove it from the oven.

   Utensili necessari:

   Forno

   10 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag