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Recipes
Shish Tawook with Cheesy Béchamel
Shish Tawook with Cheesy Béchamel
45 min.
Ingredients
4 portions
500 g chicken breasts, boneless & skinless
g
1 cup corn kernels
cup
2 cups mushrooms, sliced
cup
500 ml Puck® Bechamel sauce with cheese
ml
1 tsp ground coriander
tsp
1 tsp ginger powder
tsp
1 tsp paprika
tsp
1 tsp tomato paste
tsp
1 tsp oregano
tsp
2 tbsp lemon juice
tbsp
salt and black pepper to taste
2 - 3 tbsp vegetable oil
tbsp
1 cup Puck® Shredded Creamy Mozzarella Cheese
cup
Instructions
Cut the chicken breast into 5-cm cubes.
Season the chicken with coriander, garlic powder, ginger powder, paprika, oregano, tomato paste, lemon juice, salt, and pepper. Mix well to coat the chicken pieces with the spices.
In a nonstick pan, heat some oil and cook the chicken cubes in batches, turning them over to achieve an even golden color on all sides, for about 5-7 minutes.
Remove the chicken from the pan and set it aside. In the same pan, sauté the mushrooms, season with salt and pepper, and cook for 2 minutes.
Add the corn and mix to heat it through.
In an oven-safe deep dish, combine the cooked chicken, corn, and mushroom mixture. Pour Puck Bechamel Sauce with Cheese over the chicken and veggies.
Top with Puck Shredded Creamy Mozzarella Cheese and bake in a preheated oven at 200°C for 10-15 minutes, or until the bechamel is bubbly and the cheese is melted and golden.
Serve with a side of French fries and a green salad.
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