Baked Chicken Fillets on Bed Of Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g spinach, frozen (or 1 k fresh)
- 1 onion (s), diced
- 1 clove garlic, finely chopped or pressed
- 4 chicken breast fillet (s) (together approx. 500 g)
- 8 slices ham, thin, smoked (e.g. Black Forest)
- 200 ml milk
- 1 teaspoon vegetable stock (powder)
- 200 g Goronzola
- 200 g cheese, rated Gouda cheese
- 200 g ribbon noodles
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Sauté the onion and garlic in a little oil in a saucepan. Add thawed spinach and season well. After a few minutes spread the spinach in a baking dish,
- Cut the chicken fillets lengthways and insert 2 slices of ham into each. Fry in a pan with 2 tablespoons of oil for about 3 minutes on each side and remove.
- Stir 200 ml of water and 200 ml of milk with the stock (powder) into the hot frying fat, bring to the boil. Add blue cheese and 150 (!) G Gouda cheese and let it melt. Season to taste with salt & pepper. If necessary thicken with cornstarch.
- Place the fillets on top of the spinach. Pour the cheese sauce over it and sprinkle with the remaining Gouda cheese.
- Gratinate in a preheated oven (200 ° top, bottom heat, or 180 ° convection) for approx. 15 minutes.
- Meanwhile, the pasta is cooked according to the instructions on the package, then tossed in 1 tablespoon butter in a pan.
- Arrange everything and let it taste!
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