Creamy Chicken Gratin with Bacon Mozzarella and Bell Peppers
- 4 boneless skinless chicken breasts (about 680g / 1.5 lb)
- 140g (5 oz) bacon chopped
- 240ml (1 cup) heavy cream
- 30g (2 tablespoons) all-purpose flour
- 30g (2 tablespoons) unsalted butter
- 2 large bell peppers (about 300g) sliced
- 8 fresh basil leaves finely chopped
- 5g (1 teaspoon) salt
- 2g (1/2 teaspoon) black pepper
- 250g (2 cups) shredded mozzarella cheese
- 125g (1/2 cup) cherry tomatoes halved
- 5 fresh basil leaves for garnish
1. Preheat oven to 190°C (375°F) Grease a 9x13-inch (23x33 cm) baking dish
2. Cook bacon in large skillet over medium heat until crispy Remove crumble and set aside Reserve 30ml (2 tablespoons) bacon fat
3. Sauté bell peppers in reserved bacon fat until tender about 5 minutes Remove and set aside
4. Melt butter in same skillet Whisk in flour cook 1 minute Gradually add cream whisking until smooth Stir in chopped basil salt and pepper Simmer 2-3 minutes until thickened Remove from heat
5. Season chicken with pinch of salt and pepper Sear 2-3 minutes per side until golden Remove and slice into 1-inch pieces
6. Spread half the cream sauce in baking dish Layer half the chicken half the peppers and half the bacon Sprinkle half the mozzarella Repeat layers Top with remaining sauce and mozzarella
7. Bake 25-30 minutes until chicken reaches 74°C (165°F) and top is golden
8. Rest 5 minutes Garnish with cherry tomatoes and basil leaves before serving
- skillet
- oven
- baking dish
- cutting board
- knife
- cheese grater
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