Season chicken breasts with olive oil, lemon juice, lemon zest, salt, pepper and cinnamon.
Fry chicken breasts on low heat until they are well done.
Prepare oven-proof cups or a baking dish.
Spread the chicken in the bottom of the cup, and then spread a layer of the cooked rice to cover the chicken.
To prepare the Béchamel sauce, mix together milk, flour, salt, pepper and butter.
Heat the mixture until it becomes more consistent.
Add the cream and the Kraft Cheddar Cheese, and stir the mixture until the cheese melts completely.
Crush a garlic clove and add it to the Béchamel sauce.
Then pour a good amount of the Béchamel sauce on the rice and top it with a layer of shredded mozzarella cheese.
Bake in an oven until cheese is golden.
Decorate cups with pine seeds.
- ¼ teaspoon salt
- 4 chicken breasts, cut into fine slices
- 1 cup of fresh cream
- 2 cups of milk
- Fried or roasted pine seeds, for garnish
- A pinch of cinnamon
- 1 teaspoon olive oil
- 2 tablespoons flour
- 1 clove garlic
- 1 teaspoon butter
- ¼ teaspoon black pepper
- 1 lemon plus its zest
- 1 cup of mozzarella cheese, shredded, to be used as topping
- 1 cup of cooked rice
- 200g of Kraft Cheddar Cheese, grated