Bechamel Sauce Filled Chicken Breast


  • 2 Large Chicken Breasts
  • 500ml Whole Milk
  • 4 tbsp White Flour
  • 1 tsp Black Pepper
  • 1 Cup Mushroom
  • 1 Cup Cheddar Cheese
  • 2 Eggs
  • Breadcrumbs


  1. Heat 500ml of whole milk in a sauce pan.
  2. Add 4 tbsp of white flour, 1 tsp of black pepper and 1 cup of mushroom.
  3. Mix well and when it starts to get thick, add 1 cup of cheddar cheese.
  4. Mix well and reduce until it gets thick.
  5. Let it cool for half an hour.
  6. Flatten the chicken breasts so they are really thin.
  7. Put some of the sauce on the flattened chicken breast (as much as you like) and roll like shown in the video (roll it exactly the same).
  8. Beat the eggs in a bowl and put breadcrumbs and the flour in separate trays/plates.
  9. Dip the chicken in the flour, eggs and the breadcrumbs respectively.
  10. Deep fry at high heat for 5 minutes.
  11. Enjoy 🙂

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