Season them with the spices, dried herbs and salt.
Heat the vegetable oil in a frying pan and fry the chicken breasts from both sides until golden brown.
For the béchamel sauce melt the butter in a small pan. Add the flour to it and stir over low heat for 2 to 3 minutes. The flour and butter will turn into sticky crumbles.
Add a bit of the milk and stir with an egg beater until it turns into a smooth mixture. Keep stirring over low heat and add more milk once the mixture thickens.
Once you’ve added all the milk season the béchamel with nutmeg and salt to your liking. Let the sauce simmer while stirring until it has thickened enough to stay on the chicken and not drip down the sides.
You can arrange the chicken breasts separately on a parchment paper lined baking tray or align the edges to shape one large continuous chicken layer.
Spread the béchamel sauce on the chicken. Add a generous layer of grated mozzarella on top. I also add sandwich cheese cut to stripes to give it some more colour.
Now you can also chop 1/2 red pepper and sprinkle it on top and/or add some pickled jalapeños for a little kick.
Bake for 10 min at 200 C/400 F/ Gas Mark 6
Serve with your favourite kind of chips/fries and your favourite sauce. I made some chilli mayo mixing 3 tbsp mayonnaise with 1 tbsp of my own chilli sauce. Enjoy!