Baked Chicken Breast with Spinach and Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon olive oil
- 2 chicken breasts
- 0.5 ½ chilli pepper (s), dried
- 1 shallot (s)
- 1 clove garlic
- 300 g spinach leaves, frozen
- 2 tomato (s)
- 200 ml cream
- 150 g feta cheese
- 1 tablespoon curry powder (Thai curry)
- 3 pinch (s) salt
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- First chop the chilli pepper, finely dice the shallot, peel the garlic and place in the press.
- Then wash the chicken breasts, dry them, season them with salt and fry them in half of the olive oil in an ovenproof pan. Remove from pan and set aside.
- Steam the shallot in the remaining oil until translucent, squeeze the garlic and add the chilli. Then add the spinach and sauté everything over medium heat. When the spinach has thawed, add the cream and salt and let everything boil down for a few minutes. But not too strong, otherwise it will be too dry in the end. Season well with the curry, pepper and other spices to taste.
- In the meantime, dice the tomatoes and crumble the feta into small pieces.
- Remove the pan from the heat, place the chicken breasts between the spinach, sprinkle with the tomato cubes and the feta pieces and put everything in the oven for about 30 minutes at 180 ° C.
- When the feta is lightly browned, the whole thing is done. If necessary, turn up the heat at the end or switch on top heat.
- Basmati rice, for example, tastes good with it.
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