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Ingredients (2 servings)
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400 g SPAR Feinstes Geflügel Hendlfilet
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450 g Cremespinat laktosefrei
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100 g Bio-Gouda aus Heumilch
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Salz, Pfeffer, Öl
Preparation
- Preheat the oven to 200 degrees Celsius top/bottom heat. Pat the chicken breasts dry and season with salt and pepper.
- Heat some oil in a pan and sear the meat on both sides. Then place it in a baking dish.
- Gently heat the cream spinach in a pot over medium heat and spread it evenly over the chicken breasts.
- Grate the Gouda, sprinkle generously over the dish, and bake in the preheated oven for about 15 to 20 minutes until golden brown.
