- Written by Cynthia Presser
This is a very easy dish that everyone will love! So keep this recipe in mind when you are throwing a party because it can be made in advance; all you have to do after your guests arrive is top it with the cheese and bake for a few minutes. Easy and delicious! Can it get any better then that? In fact, I know something that can make this recipe even better: it is very low in carbs!!!
- 3 cups water
- 1 tablespoon chicken base
- 2 large chicken breasts, preferably with bones attached
- 4 garlic cloves, peeled and sliced
- 2 thyme sprigs
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 tablespoon flour
- Salt and fresh ground pepper
- 1 can (7.6 oz) Media Crema (Table Cream)
- 2 tablespoons scallions, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 cup mozzarella cheese, shredded
In a medium sauce pan, add the water, chicken base, chicken breasts, garlic, and thyme and bring to a boil. Reduce heat to medium and cook partially covered until the chicken breasts are fully cooked, about 40 minutes. Remove the chicken from the broth and set aside to cool.
Strain the broth and set aside; you should have about 1 ½ cup of broth. Discard the thyme steams, but save the strained pieces (garlic, thyme leaves, and small pieces of chicken.)
Shred the chicken into very small pieces and discard the bones. Do not use a food processor.
Pre-heat oven to 300 degrees F. Heat the butter in a large skillet and sauté the onions until soft stirring occasionally, 4 minutes. Add the chicken and stir. Dissolve the flour in the broth (if you ended up with less than 1 ½ cup add some water to make up to it.) Always stirring, slowly add the broth and flour mix to the chicken until it thickens. Remove from heat and carefully add salt and pepper (the chicken base contains salt, so be careful.) Add the Media Crema, scallions, and parsley. Transfer the chicken to a medium ovenproof deep-dish, top with the cheese and bake it until it melts. Remove from oven and garnish with chives or scallions, if you wish. Serve it immediately with a side of jasmine rice or sauté potatoes. Chardonnay is an excellent pairing for this dish.
This dish is originally from France but it has been adopted by many different countries with slight different variations. The Brazilian version has Media Crema (that can be found at the Latin Section of your grocery store or it can be replaced by Crème Fraîche) and cheese. I also added my twists to it, like scallions and thyme. This is a very easy dish that everyone will love! So keep this recipe in mind when you are throwing a party because it can be made in advance; all you have to do after your guests arrive is top it with the cheese and bake for a few minutes. Easy and delicious! Can it get any better then that? In fact, I know something that can make this recipe even better: it is very low in carbs!!! Just skip the rice and potatoes and serve it with a side of asparagus cooked with olive oil and garlic. Enjoy!
Amount Per Serving
Total Fat 15.7 g
Cholesterol 92.0 mg
Sodium 180.7 mg
Potassium 253.5 mg
Total Carbohydrate 3.2 g
Sugars 0.2 g
Protein 22.8 g