Gaston Gerard's Chicken

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

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

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.

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.

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

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

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.

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.

Slice the zucchini into thin strips using a vegetable peeler.

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.

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.

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