Chicken breast with spinach and quick potato gratin

Based on 6 ratings

“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 👍
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
Metric
Imperial

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!