Chicken a la dibari - Ivana Pešić
Chicken a la dibari – juicy and delicious chicken!
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Chicken a la dibari - Ivana Pešić
- 600 g of chicken meat
- 1 medium cauliflower
- 200 g of cheese
- 1/2 teaspoon ground paprika
- 50 g margarine
- 3 spoons of flour
- 4 dl of milk
- landing
- dry herbal spice
- a pinch of garlic powder
- beaver
- Cut the cauliflower into florets and blanch in salted water. Cut the chicken white meat into small pieces.
- Separately combine ground paprika, garlic powder, spice mixture and pepper. Rub the resulting mixture over the chicken schnitzel.
- Melt margarine, add flour and fry briefly. Gradually add milk and cook, stirring constantly, until it thickens.
- Lubricate a fireproof dish with oil, arrange the chicken meat, put a cauliflower flower on each piece and cover with besamel. Bake in a heated oven at 200 degrees until the crust is set. Sprinkle with cheese and return to the oven to melt the cheese.
