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Baked Chicken, Kumara And Spinach

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Ingredients
  Feta cheese 250 Gram
  Frozen spinach 250 Gram, thawed (1 Packet)
  Kumara 1 Kilogram, thinly sliced (2 Large Ones)
  Chicken breast fillets 2 3⁄4 Kilogram, thinly sliced (4 In Number, 680 Grams Each)
  Onion 200 Gram, finely chopped (1 Large One)
  Chopped fresh thyme 2 Teaspoon
  Light sour cream 60 Milliliter (1/4 Cup)
  Chicken stock 125 Milliliter (1/4 Cup)
  Plain flour 2 Teaspoon
  Water 1 Tablespoon
  Pizza cheese 250 Gram, grated (2 Cups)
Directions

Crumble feta into medium bowl.
Using hands, squeeze excess moisture from spinach; mix spinach with feta.
Boil, steam or microwave kumara until just tender; drain.
MeanwhiLe, cook chicken, in batches, in medium heated oiled pan until just cooked through and browned all over.
Cook onion and thyme in same pan, stirring, until onion is soft; stir into feta mixture.
Cook cream, stock and blended flour and water in same pan, stirring, until mixture boils and thickens.
Place half the kumara, half the chicken and all of the feta mixture, in layers, in oiled 3-litre (12-cup) ovenproof dish.
Repeat layering with remaining kumara and chicken; pour cream mixture over the top [can be prepared ahead to this point; refrigerate overnight or freeze] Sprinkle with pizza cheese; bake, uncovered, in moderately hot oven about 30 minutes or until cheese melts and is browned lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Quick, Healthy

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