1. First, cut the chicken breast into cubes.
2. Then chop the onion, peppers, tomatoes, put 5 tablespoons of olive oil in the pan, put the onion on top and fry a little.
3. Then add the chicken breast, add the tomatoes, peppers and garlic and cook for a while until the chicken turns colour.
4. Add 1 tablespoon of tomato paste and half a glass of water and cook over low heat with the lid closed.
5. On the other hand, peel the potatoes and cut them into slices and fry them either in a pan or in a pan, add salt and thyme.
6. Then, for the bechamel sauce, we put the oil in a separate pan and fry it until it changes color.
7. Add 3 glasses of milk to the toasted flour, season with salt and pepper and cook until it has the texture of a pudding.
8. Then first spread the potatoes in the bottom of the pyrex.
9. Arrange the chicken breasts on top and pour the béchamel sauce over them and sprinkle 1½ cups of cheddar cheese on top.
10. Bake at 180 degrees until golden.

Chicken breast with bechamel sauce Recipe with photo