Gratinated chicken filets on a bed of spinach

Name: Gratinated chicken filets on a bed of spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg leaf spinach; 1 medium onion; 1 Garlic clove; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 (150 g each) Chicken filets; 8 discs (approx. 80 g) Black Forest ham; 200 ml Milk; 1 TEASPOON Instant Chicken Bouillon; 200 g Gorgonzola cheese; 200 g grated gouda cheese; 200 g ribbon noodles; 1 TABLESPOON Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg leaf spinach
1 medium onion
1 Garlic clove
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 (150 g each) Chicken filets
8 discs (approx. 80 g) Black Forest ham
200 ml Milk
1 TEASPOON Instant Chicken Bouillon
200 g Gorgonzola cheese
200 g grated gouda cheese
200 g ribbon noodles
1 TABLESPOON Butter

Directions

1
Wash and clean the spinach thoroughly. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a large saucepan, fry the onion and garlic in it. Add spinach dripping wet, cover and let it collapse.
2
Season spinach with salt and pepper, drain. Wash the meat, pat dry, cut a pocket in each fillet. Put 2 slices of ham into each fillet. Heat 2 tablespoons of oil in a frying pan, fry the fillets on each side for about 3 minutes, remove.
3
Pour 200 ml water and milk into the frying fat, bring to the boil. Stir in stock. Cut the gorgonzola into cubes. Gradually stir in gorgonzola and 150 g of gouda and let it melt. Season with salt and pepper.
4
Spread the spinach in an ovenproof dish. Place the fillets on top. Pour cheese sauce over them. Sprinkle with 50 g Gouda. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
5
Cook pasta in boiling salted water according to package instructions. Drain the noodles and let them drain. Melt the butter in a pan, toss the noodles in it. Serve chicken fillets with the noodles.