First, season the chicken breast fillets generously on both sides with salt and pepper and fry them briefly in a pan with oil until the pores of the breast fillets have closed and each side has taken some color. Sweat the onion in butter and add the spinach for pre-cooking, season with salt, pepper and nutmeg.
Grease a casserole dish with a little butter and put the seared breasts in it, spread the spinach on top as a little boning and finally sprinkle small gorgonzola cubes (approx. 3/4 of the total amount) on top.
Bring the cream to the boil and let the remaining Gorgonzola melt in it, season the cream with pepper, season the sauce more or less strongly depending on your taste. Pour the sauce into the baking dish and place in the oven at 220 ° C and high top heat for 10-12 minutes.
As a side dish, noodles in tomato sauce or just noodles without extra sauce, then prepare a little more of the cream sauce.
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