Chicken, Spinach & Potato Bake
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Chicken, Spinach & Potato Bake
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 90minutes |
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Ingredients
- 1tbsp Olive Oil
- 3large Chicken Filletsuse breast fillets, cut into bite size pieces
- 1 Brown Oniondiced
- 40g Butter
- 3cloves Garliccrushed
- 2tbsp Plain Flour
- 2 1/2cups Milk
- 3/4cup Parmesangrated
- 1tbsp Ground Thyme
- 1tbsp Lemon Zestabout 1 lemon
- 750g potatoescut into thin slices
- 150g Baby Spinach
- 200g Cherry Tomatoeshalved
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Heat olive oil in a large frying pan over medium high heat.
- Add chicken and cook until browned. Remove from pan and set aside.
- Add onion to pan and cook for about 5 minutes until softened. Remove from pan and set aside.
- Add butter to pan and cook until melted.
- Add garlic to pan and cook for 30 seconds until fragrant.
- Add flour and stir to mix then remove pan from heat.
- Gradually add milk to pan while continuing to stir to fully mix.
- Return pan to heat until sauce boils then simmer for a few minutes to allow sauce to thicken slightly.
- Add 1/2 cup parmesan, ground thyme & lemon zest and stir to mix through. Remove from heat.
- Add chicken, potato, onion & spinach to a baking dish and stir to mix through.
- Pour sauce mixture over the chicken in the baking dish and cover dish with foil.
- Place in oven and bake for about 1 hour. Remove from oven.
- Remove foil, sprinkle cherry tomato and remaining parmesan over the top, then return to oven, uncovered, and bake a further 10 minutes or so.
- Remove from oven and serve.