Milano Recipe
béchamel / fontina / chicken / caramelized onions / gorgonzola / sun-dried tomatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a roux. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt and black pepper to taste. Remove from heat and set aside.
- 2
Cook the Chicken
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown and cooked through, about 7-8 minutes on each side. Remove from the skillet and let rest before slicing.
- 3
- 4
Assemble the Dish
Preheat the oven to 180°C (350°F). In a baking dish, layer the sliced chicken, followed by the caramelized onions, sun-dried tomatoes, fontina cheese, and gorgonzola cheese. Pour the béchamel sauce over the top.
- 5
Bake
Bake in the preheated oven for 25-30 minutes until the cheese is bubbling and golden. Remove from the oven and let cool for a few minutes before serving.
