Baked Chicken with Kale and Béchamel Sauce

Baked Chicken with Kale and Béchamel Sauce

 

This Baked Chicken with Kale and Béchamel Sauce is a meal by itself. The chicken is marinated overnight, breaded and baked prior to topping with Delicious Kale and Béchamel Sauce. Baked again to get the kale crisp and the sauce golden. The chicken is so tender and the pairing of the earthy Kale with the Oozy, Melty Béchamel works so perfectly.  Serve freshly baked and hot with a nice cold salad! Yummy!

 

Baked Chicken with Kale and Béchamel Sauce

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Recipe Name: Baked Chicken with Kale and Béchamel Sauce Recipe Type: Baked  / Chicken Author: Shana c/o Recipes ‘R’ Simple Prep time:  10 minutes Marination: 8 hours- overnight Cook time: 1 hour Total time:  1 hour 10 min plus marination Yield: (4 servings)

Ingredients:

For Chicken:

• 2 large chicken breasts (600- 700 gms)
• ½ cup light cream
• ½ Tbsp Worcestershire sauce
• ½ tsp chilli powder
• ½ tsp pepper powder
• ½ tsp hot chili flakes
• 2 Tbsp lemon juice
• salt to taste
• ½ cup breadcrumbs
• 2 Tbsp melted butter

For Bechamel Sauce:

• ¼ cup butter
• ¹⁄3 cup flour
• 2 cups hot milk
• 1 egg
• 1 yolk
• ½ cup cheese (I use Kefalotyri or Mozzarella)
• salt and pepper to taste
• ¹⁄8 tsp grated nutmeg

Other:

• 3 cups chopped kale
• ½ tsp extra hot chili flakes
• salt to taste

 

Method:

• Mix all ingredients ‘ for the chicken ‘ except the butter and breadcrumbs together.
• Butterfly the Chicken Breasts : Lay each breast on chopping board.  With your hand flat on top of it, slice with a long, sharp, narrow knife into one side of the breast: starting at the thicker edge towards the thinner edge. DO NOT  cut all the way through to the other side. Open up the breast to resemble a Butterfly shape.
• Add the chicken to the cream marinade and refrigerate overnight.
• Lightly grease baking dish. Roll each butterflied breast in the breadcrumbs and lay flat on the dish. Pour melted butter over the top. Bake in a moderate oven (180–190°C) till the chicken is done. The crumbs should be golden. (Took 35 minutes in my oven).
• Chop up the kale, sprinkle very lightly with salt. Once the chicken is done, sprinkle red chili flakes over  the hot breaded chicken.
• Add kale over the top and press into the baking dish. Place back in ‘ broiler setting’. After about 10 minutes, the kale is reduced and slightly crisp on the edges.
• Remove again and Spread the Béchamel sauce over the top. Broil another 15 minutes.
• Remove from oven, serve with Fresh Salad.

For Bechamel Sauce (Prepare while chicken is being baked):

• Roux: Melt butter in a saucepan. Add flour and stir till cooked and it looks creamy.
• Use a whisk to mix in the milk a little at a time, till you get a very smooth consistency. Add salt and pepper to taste.
• Now add the egg, yolk and cheese. Stir till cheese is melted through. Set aside till chicken and kale is ready to be topped.

Baked Chicken with Kale and Béchamel Sauce

Key Ingredients: Chicken, Cream, Kale, Butter, Milk, Cheese, Flour.

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