Today I experienced this chicken pie,
it’s pleasant to the taste,
in addition to the chicken, (I used the chest
cut into small cubes)
the real news is that in this dish
we also find the outline …
In fact, for the series “do not throw anything away,”
I used the coasts of chard that
together with the chicken and to a simple
sauce made with garlic tomato and basil, create a set everything right.
I used a mix of crispy bread crumbs and grated cheese,
to give greater sensitivity to the dish I used a Provolina Abruzzo.
Good appetite and even today the line is safe!

Recommended wine:

Alto Adige Pinot Nero DOC “Villa Nigra” 2011 Cornell / Colterenzio,
we are talking about an excellent wine,
dry, deep and elegant,
characteristic and very persistent.

And now …LIGHT THE FIRES!

INGREDIENTS:

- 400g chicken breast, cut into cubes

-400g Of coastline chard

-Passata Tomato taste

-100g Of Provolina Abruzzo

-50g Breadcrumbs

-1 Clove garlic

-salt And pepper to taste

-2 Basil leaves

For the sauce light:

400 ml. soy milk

-2 Tablespoons flour

-1 Tablespoon oil

-1 Pinch of nutmeg

-salt

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Clean and cut the coasts of chard and boil them in salted water.
In a frying pan with a little oil and a clove of garlic,
add the tomato sauce and make a simple sauce to which you will add
after cooking a few leaves of fresh basil.
In another pan with a little oil,
cook the chicken breast into cubes with herbs of your choice, add salt and pepper.
Prepare the sauce light:
after merging the flour and oil,
Add the soy milk warmed,
stir until it will form a soft and creamy,
season with salt and add a pinch of nutmeg.
Take a baking dish put on the bottom few spoonfuls
bechamel, the coasts of chard and tomato sauce, stir and
add chicken, put still tomato and bechamel,
supplemented with a mixture of bread crumbs and grated Provolina.
Bake at 180 ° for about 25 minutes.

Et voila  complete secomd!