Chicken breast with spinach and quick potato gratin

Name: Chicken breast with spinach and quick potato gratin
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 Servings
Cuisine: german
Ingredients: 4 chicken breasts; 14 oz baby spinach; 1.75 lbs floury potatoes; 2 onions; 1 stock cube; 0.5 cup heavy cream; 1 oz Parmesan cheese (grated); 2 oz smoked bacon; 1 clove garlic; 7 oz leek; salt; pepper; rosemary; olive oil for frying

Based on 6 ratings

daylicious

www.daylicious.at

“Tender chicken breast with smoked bacon and a really quick potato gratin–yum! You would like to publish your own recipe on Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

4	chicken breasts
400 g	baby spinach
800 g	floury potatoes
2	onions
1	stock cube
100 ml	heavy cream
30 g	Parmesan cheese (grated)
50 g	smoked bacon
1 clove	garlic
200 g	leek
	salt
	pepper
	rosemary
	olive oil for frying

Metric

Imperial

How-To Videos

Utensils

oven
pot
cutting board
knife
frying pan
cooking spoon
baking dish
colander
meat tenderizer

Nutrition per serving

Cal
550

Protein
47 g

Fat
23 g

Carb
36 g

Step 1/5
- 800 g floury potatoes
- salt
- oven
- pot
- cutting board
- knife
First, prepare the potato gratin. Preheat the oven to 180°C/360°F. Wash and finely slice the unpeeled potatoes. If desired, you can peel the potatoes before slicing. Put the potato slices in a pot of salty, boiling water and simmer for approx. 5 min.
Step 2/5
- 2 onions
- 1 stock cube
- pepper
- olive oil for frying
- frying pan
- cooking spoon
Peel and finely dice the onions. Sauté in some olive oil, and add the crushed stock cube, some salt and pepper and fry until golden brown.
Step 3/5
- 100 ml heavy cream
- 30 g Parmesan cheese (grated)
- baking dish
- colander
Drain the potatoes, then add to the onion together with the heavy cream. Bring to a boil, then add the mixture to an ovenproof baking dish. Generously sprinkle some Parmesan cheese on top. Bake at 180°C/360°F for approx. 15 min. or until the gratin looks nice and golden brown.
Step 4/5
- 4 chicken breasts
- 50 g smoked bacon
- rosemary
- frying pan
- meat tenderizer
While it’s baking, prepare the chicken. Flatten chicken breasts to 1.5-cm/0.5-in. thick. Season with salt, pepper, and rub with fresh rosemary. Then fry on each side in some olive oil for approx. 2 – 3 min. until golden brown and cooked through. Chop smoked bacon. Add to the pan and fry briefly.
Step 5/5
- 1 clove garlic
- 200 g leek
- 400 g baby spinach
- pot
Chop garlic. Wash leek, cut lengthwise, and finely slice. Sauté in a pot with some olive oil on high heat, then add the baby spinach. Season with salt, pepper, and add garlic. When spinach is wilted, it’s ready to serve. Bon appétit!