Gaston Gerard's Chicken

2 servings

45 minutes

Recipe from Alexander Erin, chef of the restaurant "Bonjour Toujour.

Energy value per serving

• Calories: 767.1
• Proteins: 45.9g
• Fats: 47.5g
• Carbohydrates: 39.7g

Ingredients

• Chicken fillet: 250 g
• Gruyere cheese: 20 g
• Olive oil: 20 ml
• Zucchini: 100 g
• Spinach: 30 g
• Salt: 3 g
• Nutmeg: 2 g
• Black allspice: 2 g
• Carnation: 2 g
• Wheat flour: 40 g
• Butter: 50 g
• Milk: 500 ml
• Bay leaf: 1 pc
• Onion: 90 g
• Ground ginger: 5 g
• Dijon mustard: 30 g
• Ground black pepper: to taste
• Garlic: 2 clove

Cooking steps

1. Marinate the fillet with Dijon mustard, olive oil, and salt for 5 minutes.

   Required ingredients:

   • Dijon mustard: 30 g
   • Olive oil: 20 ml
   • Salt: 3 g

2. Fry the chicken in a well-heated pan on both sides for 2 minutes each, until golden brown.

   Required ingredients:

   • Chicken fillet: 250 g

3. Prepare béchamel. In a pan, fry the flour until it smells like cookies and turns cream-colored. Add butter and stir intensively until homogeneous. Pour milk into a saucepan, add cloves, two types of pepper, bay leaf, ginger, garlic, sliced onion rings, and salt. Bring to a boil and cook for 10 minutes.

   Required ingredients:

   • Wheat flour: 40 g
   • Butter: 50 g
   • Milk: 500 ml
   • Carnation: 2 g
   • Black allspice: 2 g
   • Bay leaf: 1 piece
   • Ground ginger: 5 g
   • Garlic: 2 cloves
   • Onion: 90 g
   • Salt: 3 g

4. Slightly cool the milk, strain it, return it to the saucepan, place it on the heat, add the flour roux and, whisking vigorously, bring to a boil.

5. Stir the sauce intensively again to avoid lumps, add grated nutmeg and mix. Leave the sauce on the heat for another 2 minutes.

   Required ingredients:

   • Nutmeg: 2 g

6. Make a horizontal cut in the chicken fillet, not cutting through the meat completely. Insert a slice of Gruyère cheese into the cut.

   Required ingredients:

   • Gruyere cheese: 20 g

7. Make deep vertical cuts in the fillet 1 cm apart for faster cooking. Place the fillet in a baking dish and put it in an oven preheated to 180 degrees for 15 minutes.

8. Take the dish, add béchamel (160 g) so that the sauce does not cover the chicken fillet. Return the dish to the oven for another 5 minutes.

   Required ingredients:

   • Milk: 500 ml

9. Slice the zucchini into thin strips using a vegetable peeler.

   Required ingredients:

   • Zucchini: 100 g

10. Blanch zucchini for 3 minutes in salted water. Remove the zucchini with a slotted spoon and blanch spinach in the same water for 30 seconds.

    Required ingredients:

    • Zucchini: 100 g
    • Salt: 3 g
    • Spinach: 30 g

11. Transfer the spinach and zucchini to a bowl, add 1 teaspoon of olive oil, season with salt, and gently mix to preserve the shape of the vegetables.

    Required ingredients:

    • Spinach: 30 g
    • Olive oil: 20 ml
    • Salt: 3 g

12. Roll zucchini ribbons into a ring and place on chicken fillet. Top with blanched spinach. Serve immediately.