Stuffed Chicken with White Sauce

Start by placing the ground chicken onto a baking dish lined with non-stick parchment paper and spread it into a rectangular shape using a fork.

Now, on top of each portion, add 1 tablespoon of plain unsweetened yogurt and spread it. 

To season, add salt and black pepper to taste.

Top each portion with 2 slices of tomato and 50 grams of shredded cheddar cheese.

Next, fold the chicken over the filling just as I’m doing, brush olive oil over the top of each portion and sprinkle panko breadcrumbs to taste. 

Take to a preheated oven at 180° C (350° F) and bake for 30 minutes. 

In a large skillet over medium to low heat, add the unsalted butter and stir until completely melted.

Add the wheat flour and keep stirring until the mixture is smooth and well combined.

Next, gradually add the milk, stirring constantly until it turns into a smooth creamy mixture.

Season with the salt, the black pepper and the nutmeg. 

Add the grated Parmesan cheese and stir everything together very well until combined.

After the chicken has finished baking, top it with the creamy sauce we prepared.

Serve.