Ingredients portion 1
Chicken fillet 250 g
Gruyere cheese 20 g
Olive oil 20 ml
Zucchini 100 g
Spinach 30 g
Salt 3 g
Nutmeg 2 g
Black allspice 2 g
Cloves 2 g
Wheat flour 40 g
Butter 50 g
Milk 500 ml
Laurel leaf 1 piece
Onions 90 g
Ground ginger 5 g
Dijon mustard 30 g
Ground black pepper to taste
Cooking instructions 45 minutes
1 Marinate the fillets in Dijon mustard, olive oil and salt for 5 minutes.
2 Sear the chicken in a well heated frying pan on both sides, 2 minutes on each side, until golden brown.
3 Prepare the béchamel. Fry the flour in a pan until it gives off the smell of biscuits and turns creamy. Add the butter and, stirring vigorously, fry everything together until smooth. Pour the milk into a saucepan, add the cloves, two types of pepper, bay leaf, ginger, onion cut into half rings and salt. Bring to the boil and simmer for 10 minutes.
4 Let the milk cool slightly, strain, return to the saucepan, place on the fire, add the flour mixture and bring to the boil, stirring intensively with the whisk.
5 Stir the sauce again vigorously so that there are no lumps, add the grated nutmeg and stir. Leave the sauce on the heat for another 2 minutes.
6 Make a horizontal cut in the chicken fillet without cutting the flesh all the way through. Insert a slice of gruyere cheese into the cut.
7 Make deep vertical cuts in the fillets 1 cm apart so that the breast cooks more quickly. Place the fillets in the roasting tin and bake in a preheated 180°C oven for 15 minutes.
8 Take the mould out and add the béchamel (160 g) so that the sauce does not cover the chicken fillets. Return the dish to the oven for another 5 minutes.
9 Slice the zucchini into thin ribbons with a vegetable peeler.
10 Blanch the zucchini for 3 minutes in salted water. Remove the zucchini with a slotted spoon and blanch the spinach in the same water for 30 seconds.
11 Put the spinach and zucchini into a bowl, add 1 teaspoon of olive oil, salt and stir gently to maintain the shape of the vegetables.
12 Roll the zucchini ribbons into a ring and place on the chicken fillets. Place the blanched spinach on top. Serve immediately. 
