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Gratin (chicken breast and shimeji mushroom gratin) | Recipe transcription by Bakuba Cook

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Bakuba Cook

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Ingredients

onion : 1 piece
しめじ : 40g
chicken breast without skin : 380g
カットトマト缶 : 1缶
コンソメ : 小さじ1と1/2～2個
低糖質マカロニ : 30g
脂質カットチーズ : 30～40g
塩コショウ : ひとつまみ
パセリ : 適量

Time required

30minutes

Procedure

1) Prepare the ingredients 00:12
Peel the onion, cut off the stem and root, and chop finely.
Cut the shimeji mushrooms into bite-sized pieces.
Cut the chicken breast into 3 equal parts, and cut 1/3 of them into 1cm pieces.
Cut the remaining chicken breast into pieces about the size of coarse ground beef.
2) make the sauce 01:57
Heat a frying pan, add the chicken breast without oil, and fry until browned.
When it's about 60% cooked, add the onions and stir-fry further.
Fry until the onions are translucent, then season with salt and pepper.
Add the canned tomatoes, mix well, and bring to a boil.
Once it boils, lower the heat and add consommé to taste.
Heat over low heat and evaporate the moisture.
Bring to a simmer, stirring to prevent burning.
3) boil macaroni 04:14
Boil water in a pot.
When it boils, add 1 teaspoon of salt (not listed), add the low-carb macaroni, and boil.
Once boiled, drain the water.
4) 混ぜ合わせる。 05:06
茹で上がったマカロニをソースに加えて混ぜる。
グラタン皿に盛る。
上にチーズを乗せる。
5) 焼く 06:03
オーブントースターで焼く。
チーズが溶けるまで焼けたら、パセリをふって完成。

Point

・Shimeji mushrooms are used in the video, but you can use other mushrooms as well.
・You can also add vegetables such as spinach or komatsuna.
・If you don't like chicken breast, you can use chicken thigh.
・I used different ways to remove the chicken breasts to give them different textures, but you can also grind them all in a food processor.
-The gratin is low in fat because it does not use chicken skin or uses oil when frying.