CHICKEN MOUSSAKA!
CHICKEN MOUSSAKA!

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken moussaka!. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

CHICKEN MOUSSAKA! is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. CHICKEN MOUSSAKA! is something which I have loved my entire life.

Finding You The Best Deals In The HighStreet And Online! Layers of cooked aubergine slices alternating with a mixture of minced chicken meat, in a tomato sauce, and covered with a thick béchamel sauce. In its basic form, «moussaka» [pr. MOO-sah-kah] consists of sliced eggplant and ground meat that are layered, covered with a béchamel sauce enriched with eggs and/or cheese, then baked.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken moussaka! using 11 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make CHICKEN MOUSSAKA!:
  1. Take 1 chicken breasts
  2. Make ready 1 onion, chopped
  3. Take 3 garlic cloves
  4. Prepare 1 oregano
  5. Prepare 3 tomatoes
  6. Make ready 1 tomato paste
  7. Prepare 1 aubergine
  8. Get 1 breadcrumbs
  9. Prepare 200 ml heavy cream
  10. Take 4 tbsp ementaler cheese shredded
  11. Get 1 egg

Make your own white sauce recipe to use in this recipe. This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Heat a frying pan over a high heat.

Steps to make CHICKEN MOUSSAKA!:
  1. Fry the onions and garlic on olive oil and add salt, pepper and oregano.
  2. Blend chicken in the blender and add to the mix. Fry until it looks good.
  3. Blend tomatoes and add paste until consistent.
  4. Add to the onion/chicken mix.
  5. Cut aubergine into thick rings. Toss in a bit of olive oil. Then toss in breadcrumbs so they're covered.
  6. Fry all aubergine rings on both sides until they turn golden. In the meantime heat up the cream and add the ementaler so it creates a consistent mass.
  7. Cover bottom of the baking dish with aubergine slices.
  8. Once the cream/ cheese has cooled down but not settled! Mix one egg into it.
  9. Put the chicken/ tomatoe mix on top of the aubergines so it covers the aubergines completely.
  10. Cover everything with the cream/cheese/egg mix.
  11. You can add extra cheese on top.
  12. Bake for about 30mins until the top turns golden.

Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Heat a frying pan over a high heat. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper. I actually like both, and will still go the extra mile and make this skinny chicken moussaka sometimes, too (which is in itself an easier version of moussaka with a yoghurt topping instead of a traditional heavier béchamel).

So that’s going to wrap it up with this exceptional food chicken moussaka! recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!