The ideal thing to do when you have some left-over grilled chicken on your hands. Pair it with broccoli, a bit of Gruyere cheese (which we had left from baking a glorious Gruyere, rosemary and potato bread, by the way) and breadcrumbs and there you have it: a lovely casserole dinner with just 15 minutes of baking time. Not to mention that the actual pairing of tastes and textures is truly wonderful.
Enjoy :)
Last year: Potato, cheese and mushroom gratin.
Ingredients (serves 2):
- 200 g left-over grilled chicken
- 75 g Grueyere cheese
- 50 g grated Emmental cheese
- 100 ml liquid cream (30% fat)
- 1/2 of a small broccoli
- 1 tablespoon yogurt
- 2 tablespoons finely ground breadcrumbs
Get the meat and the broccoli. Preheat the oven to 200 degrees C.
Cut the chicken into little bits and place them in an oven-proof dish.
Break off the broccoli into bite-sized florets and boil them in salted water for 2-3 minutes, then rinse with cold water. Drain and set aside. In a small pot, bring the cream to a low boil, then add the torn Gruyere cheese.
Mix until the cheese is melted and everything forms a sauce. Mix in the yogurt. Remove from the heat. Place the drained broccoli on top of the chicken in the oven dish. Pour the Gruyere sauce on top:
Sprinkle the grated Emmental cheese and the breadcrumbs on top:
Put it in the preheated oven and bake for 15 minutes. Take out, divide between two serving plates and dig in! :)
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