Summary

Ingredients

• 300 g spinach leaves, fresh or frozen
• 400 g sweet potato (s)
• 300 g chicken breast fillet (s)
• 200 ml cream or cream substitute, 7% or 15% fat content
• 1 egg (s)
• 1 egg yolk
• 2 tablespoon olive oil
• salt and pepper
• Chili powder
• 1 medium onion (s)
• 1 medium clove garlic (s)
• some butter

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Instructions

1. Thaw the frozen spinach or prepare fresh spinach, d. H. Remove coarse leaf stalks, wash, roughly chop and sauté for about three to four minutes in a large saucepan with finely chopped garlic in a little butter.
2. Peel and roughly dice the sweet potatoes.
3. Heat a tablespoon of oil and stew the diced onion in it for two minutes. If frozen spinach is used, squeeze the spinach and sauté for five minutes, season with salt and pepper.
4. Put one tablespoon of oil in a pan, heat and fry the potatoes in it for three minutes, season with salt.
5. Dice 300 g chicken breast fillet, season with salt, pepper and, if desired, chilli and fry in the pan.
6. Layer the spinach, sweet potatoes, and chicken in a baking dish. Mix the cream or the cream substitute, salt, an egg and an egg yolk and pour over the casserole.
7. Bake in the hot oven at 200 degrees (convection 180 degrees) on the middle rack for 30 - 35 minutes.