Chicken breast with spinach and quick potato gratin

Based on 8 ratings

daylicious

Community Member

daylicious.at

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breasts
400 g baby spinach
800 g floury potatoes
onions
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

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

    • onions
    • 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

    • 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!

More delicious ideas for you