Chicken escalope gratin in gorgonzola cream

Name: Chicken escalope gratin in gorgonzola cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Tortiglioni pasta; 1 Onion; 500 g fine spinach; 1 TABLESPOON Butter or margarine; 2 Tomatoes; 200 g Whipped cream; 75 g Gorgonzola cheese; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Tortiglioni pasta
1 Onion
500 g fine spinach
1 TABLESPOON Butter or margarine
2 Tomatoes
200 g Whipped cream
75 g Gorgonzola cheese
7-10 Tbsp Parsley

Directions

1
Wash the chicken fillets and pat them dry. Fry in hot oil on each side until crispy. Season with salt and pepper. Fry over medium heat for about 12 minutes. Meanwhile cook the noodles in boiling salted water for about 8 minutes, drain. Peel and finely dice the onion.
2
Clean and wash the spinach and drain well. Melt the fat. Sauté onion in it. Add the spinach and let it collapse. Season with salt and pepper. Wash, clean, quarter and seed the tomatoes. Dice the flesh very finely. Take the fillets out of the pan and put them aside. Heat the cream in a frying pan. Melt cheese in it. Season with salt and pepper. Mix noodles and spinach in a casserole dish, place chicken fillets on top.
3
Take the fillets out of the pan and put them aside. Heat the cream in a frying pan. Melt cheese in it. Season with salt and pepper. Mix noodles and spinach in a casserole dish, place chicken fillets on top. Pour the sauce over the chicken and sprinkle the tomato cubes. Gratinate in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 8 minutes. Serve garnished with parsley