Make sure to prepare the chicken by cutting it into small cubes, marinating it with the juice of a small lemon, black pepper, and a generous pinch of salt for half an hour.
After that, we bring a cooker and put the vegetable oil and olive oil in it and stir the mashed garlic until it cooks a little, then add the chicken and stir, as well as the mushrooms and all the spices and salt, stir and let it cook on medium heat until the water dries up.
To prepare the bechamel, melt the butter completely in a saucepan and add the flour and stir well until we have a thick mixture. We start adding milk gradually with constant stirring and add the chicken stock cube and let it cook on low heat with stirring from time to time until it becomes moderate in density and then turn off the heat.
In a suitable oven, tray brushed with butter or oil, arrange 6 pieces of brioche and place a piece of cheese on top of each brioche slice, then a spoonful of bechamel over each brioche and pour all the chicken filling on top of them, then put a little bechamel only and put on top of all the remaining 6 brioche slices.
Pour all the béchamel over the brioche and cover its entire face with mozzarella cheese and arrange the tomato slices on top of each brioche piece and sprinkle the oregano.
Bake it in a preheated oven at 180 degrees for 15-20 minutes, then brown the face for a few minutes and serve immediately.
Ingredients
Directions
Make sure to prepare the chicken by cutting it into small cubes, marinating it with the juice of a small lemon, black pepper, and a generous pinch of salt for half an hour.
After that, we bring a cooker and put the vegetable oil and olive oil in it and stir the mashed garlic until it cooks a little, then add the chicken and stir, as well as the mushrooms and all the spices and salt, stir and let it cook on medium heat until the water dries up.
To prepare the bechamel, melt the butter completely in a saucepan and add the flour and stir well until we have a thick mixture. We start adding milk gradually with constant stirring and add the chicken stock cube and let it cook on low heat with stirring from time to time until it becomes moderate in density and then turn off the heat.
In a suitable oven, tray brushed with butter or oil, arrange 6 pieces of brioche and place a piece of cheese on top of each brioche slice, then a spoonful of bechamel over each brioche and pour all the chicken filling on top of them, then put a little bechamel only and put on top of all the remaining 6 brioche slices.
Pour all the béchamel over the brioche and cover its entire face with mozzarella cheese and arrange the tomato slices on top of each brioche piece and sprinkle the oregano.
Bake it in a preheated oven at 180 degrees for 15-20 minutes, then brown the face for a few minutes and serve immediately.
