Gratinated Chicken Fillet on Spinach
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 1 clove garlic
- 3 tablespoon oil
- 450 g spinach leaves, frozen
- salt
- pepper
- 4 chicken fillet (s) (approx. 150 g each)
- 8 slices ham, Black Forest
- 200 ml milk
- 1 teaspoon vegetable stock
- 200 g Goronzola
- 200 g cheese (Gouda), rated
- 200 g noodles (e.. ribbon noodles)
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic in it. Add spinach and cover and defrost over low heat. Stirring occasionally. Season with salt and pepper and drain.
- Wash the meat, pat dry and cut a pocket lengthways into each fillet. Fill the fillets with 2 slices of ham each. Heat 2 tablespoons of oil in a pan. Fry the chicken fillet in it for 4-5 minutes per side. Season with salt and pepper and remove.
- Pour 200 ml of water and milk into the frying fat, bring to the boil. Stir in the broth. Stir in Gorgonzola and 150 g Gouda cheese and allow to melt. Season to taste with salt and pepper.
- Spread the spinach in a baking dish. Place the fillets on top. Pour the cheese sauce over it. Sprinkle with 50 g of Gouda cheese.
- Bake in the preheated oven (electric stove: 200 degrees, convection: 175 degrees, gas: level 3) for about 15 minutes.
- Cook the pasta in boiling salted water for about 10 minutes. Drain and drain the pasta. Heat the butter in a pan and toss the pasta in it. Serve everything.
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