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Chicken with Béchamel Sauce and Tomatoes

Chicken with Béchamel Sauce and Tomatoes

Cut the chicken breasts in half, and then cut them in half again. Sprinkle cumin, cook them in sunflower oil, and take them on a baking tray. For the sauce, heat the butter in a pot, add flour, and cook until the flour turns pink. Then, add water, milk, Tat Walnut Paste, salt, pepper, and mix with a whisk. Cook on a low heat, stir constantly until the sauce is in consistency, and pour it over the chicken on the tray. Finally, sprinkle grated kashar cheese on top, put it in the oven preheated at 185 degrees, bake until golden brown. Serve hot.

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