Potato boats stuffed with chicken and vegetables

Delicious potato and chicken fillet. This appetizing dish can please both the family and the guests.

Ingredients

• Large potatoes - 4-6 pcs.
• For filling:
• Chicken fillet - 1 pc.
• Bulb onions - 1 pc.
• Tomato - 1 pc.
• Bulgarian pepper - 1/2 pc.
• Parsley and dill greens - 1/2 bunch
• Green onions - 3-4 pcs.
• Butter or vegetable oil - 2 tbsp. l.
• Salt to taste
• Ground black pepper - to taste
• Hard cheese - 100 g
• For the Bechamel sauce:
• Milk - 750 ml
• Flour - 50 g
• Butter - 40 g
• Salt to taste
• Ground black pepper - to taste

Directions

1. Boil the chicken fillet until tender (about 30 minutes).
2. Boil the potatoes in their skins almost until cooked (the cooking time depends on the size of the potatoes - check with a knife or fork after about 20-25 minutes), then peel. You can boil peeled potatoes.
3. Prepare the Bechamel sauce. To do this, fry the flour in butter, stirring occasionally, until slightly golden brown. Add milk gradually, stirring all the time, so that there are no lumps. Cook to the desired thickness. Add salt and pepper to taste.
4. When the potatoes have cooled down, cut them lengthwise in half and use a knife and a teaspoon to make notches in each half (make boats).
5. For the filling, finely chop the onion, pepper, boiled chicken.
6. Fry the onion in hot oil. Add chicken and pepper. Season with salt and pepper. Fry, stirring occasionally, for 5-7 minutes.
7. Add finely chopped tomatoes. Put out 3 minutes.
8. Add chopped greens and chopped green onions.
9. Fill the potato boats with the prepared filling.
10. Pour the Bechamel sauce onto a baking sheet and place the stuffed potatoes.
11. Put finely grated cheese on top of the filling and sprinkle with herbs.
12. Bake the potato boats in an oven preheated to 180 degrees for about 15 minutes (to brown the cheese).
13. Potato boats with chicken and vegetables are ready. Serve the stuffed potato boats hot.
14. Bon Appetit!