Chicken breast with spinach and quick potato gratin

Name: Chicken breast with spinach and quick potato gratin
Prep time: 2700 s
Cook time: 900 s
Total time: 3600 s
Yield: 4 Servings
Cuisine: german
Ingredients: 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

Based on 5 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

How to clean and cut leeks

How to prepare garlic

How to cook potatoes

How to flatten meat

How to cut an onion

Utensils

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

Nutrition per serving

Cal
550

Protein
47g

Fat
23g

Carb
36g

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

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!