Baked Chicken, Kumara And Spinach
|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|
|Pizza cheese||250 Gram, grated (2 Cups)|
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.