Villaroy breasts

Chicken breasts stuffed with béchamel sauce

Who said eating chicken is bland? Villaroy breasts are delicious! a perfect dish for when you get home from work, or the children come from school, accompanied by some good fries, for me it is one of the richest.

Although they seem laborious, they are very simple. You have to do them in advance, because you have to leave cool the béchamel well so that they can be assembled without problems, but they are very simple. 

Who said eating chicken is bland? Villaroy breasts are delicious! a perfect dish for when you get home from work, or the children come from school, accompanied by some good fries, for me it is one of the richest.

Although they seem laborious, they are very simple. You have to do them in advance, because you have to leave cool the béchamel well so that they can be assembled without problems, but they are very simple.

Ingredients:

- Chicken breasts (I prefer to buy them directly filleted)

- Egg

- Flour

- Chicken soup

For the bechamel:

- Nutmeg

- 3 tablespoons of cornstarch

- 3/4 liter of milk

We start with the bechamel, that is how we let it cool later ... In a container we dissolve the three tablespoons of cornstarch in 1/4 liter of milk (more or less a glass) and we reserve it. We put the rest of the milk to heat, when it boils add the reserved milk with cornstarch and return to a boil. We stir slowly and without stopping until the béchamel is very thick. Let it cold down.

We cut the filleted breasts in half (so it will be more comfortable for us to mount them later) and we boil them in chicken broth (it will give it more flavor). In less than a minute (if they are the thickness of the ones that are filleted) they are ready, keep in mind that we do this so that later they are not raw, but do not go overboard because otherwise they will be hard.

Once we have the béchamel and breasts ready (and fry the béchamel), we put a thick layer of béchamel in a flat container, then the breasts and again cover with béchamel. Let cool until the bechamel solidifies (Ideally, leave them in the fridge for the next day).

We go through eggs, and then breadcrumbs. If it is more comfortable for you, we can also pass them first in flour, then egg and then breadcrumbs.

We fry, drain the excess oil, and ready to eat. 

Enjoy your meal!


The content of the article adheres to our principles of editorial ethics. To report an error click here.

2 comments, leave yours

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   nibia said

    very good

  2.   isamarschool said

    Rich and easy !!!