The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Chicken Filling (Recheio de Galinha)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons butter 1/2 cup mushrooms, finely chopped 4 scallions, trimmed and chopped, using white and green parts
1 cup finely diced cooked chicken breast 1 cup thick Bechamel sauce 1 tablespoon grated Parmesan cheese (optional)



1 In a skillet melt the butter and saute the mushrooms over fairly brisk heat until they have given up all their liquid and are very lightly browned, about 4 minutes. Stir the mushrooms, scallions, and chicken meat into the Bechamel sauce, which should be highly seasoned. Add the grated cheese, if liked. Cool before using.
2 I somethimes like to follow the example of Brazilian cooks who vary the sauce by using equal amounts of chicken stock and milk, making the sauce lighter with a beautiful chickeny flavor.

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