First, boil the chicken breast until cooked. Cut the breast middle cubes.
Add the rice and fry all together, stirring, until the rice is darker. Add the broth, which was cooked chicken, bay leaf, thyme, salt to taste and simmer until the liquid evaporation and fully cooked rice, about 15-20 minutes.
Grease the molds with butter, spread the circle figure, and in the middle of the chicken.
Prepare bechamel sauce. Mix 1 tbsp flour, melted butter, and a small trickle pour the milk, stirring until smooth.
Pour the sauce on top and sprinkle with cheese. Put in an oven preheated to 180 degrees and bake for 15-20 minutes until golden brown.