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Chicken, Red Pepper and Cheese Bake |
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Chicken,
cheese and red pepper may seem like an unlikely combination but this
free recipe combines these ingredients into a mouth watering and
satisfying dish that is relatively easy to prepare. One of the skills
needed is to make a smooth cheese bechamel sauce. This sauce is the base
for many other dishes and your patience will be rewarded by a smooth
creamy combination that can be used elsewhere. Serve with traditional
vegetables such as carrots, cauliflower (which also likes the
cheese sauce) and potatoes or on a bed of pasta such as tagliatelli. If
using frozen chicken, make sure that it is thoroughly de-frosted before
cooking. |
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Ingredients for 4 servings:
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Method
Pre-heat the oven to 200 degrees C, 400F, gas mark 6. If using a fan oven adjust lower to suit. Make the bechamel sauce as follows: Heat the oil in a frying pan over a medium high heat and when hot, add the onion and 125g of the red pepper, stir and fry for 3 minutes or until the onion is transparent. Add this mixture to the white cheese sauce. Stir until thoroughly mixed. Put the chicken into the frying pan and fry until lightly browned all over. Transfer the chicken to a shallow dish (about 4cm, 1.5" deep) and 200mm (8") square. Pour the sauce mixture over the chicken. Sprinkle the breadcrumbs over the sauce and put into the oven. cook for 30 minutes. Remove from the oven and sprinkle over the remaining grated cheese. Garnish by arranging the remaining red pepper around the top. Put the completed dish back into the oven and cook for a further 30 minutes. Remove and serve immediately. Bon appetite! |
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Updated 15/1/2006 |