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Ingredients (2 servings)
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550 g Hendl-Filet
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100 g Backofenschinken
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100 g Bergbaron Käse
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600 g Cremespinat
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Salz, Pfeffer, Öl
Preparation
- Preheat the oven to 200 degrees top and bottom heat. Slowly thaw and heat the creamed spinach in a pot over medium heat.
- Season the chicken fillets with salt and pepper. Sear them in a pan with a little oil on both sides until lightly browned.
- Place the seared fillets in a baking dish, top with the baked ham and distribute the Bergbaron cheese over them.
- Bake in the preheated oven for about 15 minutes until the cheese is melted and golden brown, and the meat is cooked through.
- Arrange the warm creamed spinach on plates and place the baked chicken fillet on top.
