Spinach and Prosciutto Stuffed Chicken Breast with Cheese Sauce
★★★★★ 5 (2)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Cheese Bechamel Sauce
Crepes
Method
Cheese Bechamel Sauce
- Melt butter in a saucepan over medium heat. Slowly add the flour, until combined
- Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
- Stir through the cheese and mustard. Season to taste
Crepes
- Pre-heat oven to 200°C (180°C fan forced). Remove crepes from the freezer to de-frost
- Meanwhile, add olive oil and garlic to a large heated fry-pan. Add chicken and mushrooms and cook, stirring for 4-5 minutes or until chicken is cooked through and mushrooms are softened
- Add baby spinach and stir through. Pour 3/4 of the bechamel sauce into the chicken and mushroom mixture and stir to combine. Add chopped chives and stir
- Pour the mixture into a bowl and transfer to the fridge for 5-10 minutes
- Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and place them seam side down in a large baking proof dish
- Drizzle extra béchamel sauce over rolled crepes, sprinkle with cheese and bake for 20 minutes or until golden
Cheese Bechamel Sauce
- Melt butter in a saucepan over medium heat. Slowly add the flour, until combined
- Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
- Stir through the cheese and mustard. Season to taste
Crepes
- Pre-heat oven to 200°C (180°C fan forced). Remove crepes from the freezer to de-frost
- Meanwhile, add olive oil and garlic to a large heated fry-pan. Add chicken and mushrooms and cook, stirring for 4-5 minutes or until chicken is cooked through and mushrooms are softened
- Add baby spinach and stir through. Pour 3/4 of the bechamel sauce into the chicken and mushroom mixture and stir to combine. Add chopped chives and stir
- Pour the mixture into a bowl and transfer to the fridge for 5-10 minutes
- Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and place them seam side down in a large baking proof dish
- Drizzle extra béchamel sauce over rolled crepes, sprinkle with cheese and bake for 20 minutes or until golden
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Linda
Nice - This was a great meal..I would make it again and maybe try and experiement with other flavours.. it was worth making
Sue
Wonderful - Recipe is fantastic. So easy to make. Thankyou
Sue
WOW!,, - Absolutely fantastic and so easy.
Tania
Wow - Fantastic recipe. Thanks for sharing. Everyone loved it. Going to try with kale and pumpkin too
+ 42 star only ratings in addition to the reviews above
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