Chicken and Eggplant Casserole with Béchamel

رابح العلانيCozinheiro

Ingredientes

• 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
• Sal
  0
• Pimenta preta
  0

Passos

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.

   Utensílios necessários:

   🍳

   Pot

   15 minutos
2. 2

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

   5 minutos
3. 3

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

   10 minutos
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.

   Utensílios necessários:

   Forno

   10 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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