Gaston Gerard's Chicken

Ingredients

• Chicken fillet 10 oz
• Gruyère cheese 0 oz
• Olive Oil 0 fl oz
• Courgette 5 oz
• Spinach 0 oz
• Salt 0 oz
• Nutmeg 0 oz
• Ground Black Pepper 0 oz
• Clove 0 oz
• Wheat Flour 0 oz
• Butter 0 oz
• Milk 15 fl oz
• Bay leaf 1 piece
• Onion 5 oz
• Grated Ginger Root 0 oz
• Dijon Mustard 0 oz
• Ground Black Pepper to taste
• Garlic 2 cloves

Step-by-Step Guide

Step 1

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

Step 2

Sear the chicken in a well-heated skillet for 2 minutes on each side, until golden brown.

Step 3

Prepare the béchamel sauce. In a skillet, toast the flour until it releases a cookie-like aroma and turns a creamy color. Add the butter and, stirring vigorously, cook everything together until you achieve a uniform consistency. Pour the milk into a saucepan, add the clove, two types of pepper, bay leaf, ginger, garlic, and the sliced onion. Bring to a boil and simmer for 10 minutes.

Step 4

Lightly 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.

Step 5

Stir the sauce vigorously once more to eliminate any lumps, then add grated nutmeg and mix well. Leave the sauce on the heat for another 2 minutes.

Step 6

Make a horizontal cut in the chicken fillet, being careful not to cut all the way through. Insert a slice of Gruyère cheese into the cut.

Step 7

Make deep vertical cuts in the fillet, about 1 cm apart, to help the breast cook faster. Place the fillet in a baking dish and put it in the oven preheated to 355°F for 15 minutes.

Step 8

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

Step 9

Use a vegetable peeler to slice the zucchini into thin ribbons.

Step 10

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

Step 11

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

Step 12

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