Tuesday, 29 November 2016

Parmesan Chicken Gratin

There's nothing better than a good cheese crust, especially if it is of Parmesan cheese. This recipe combines the cheesy crust, with creamy spinach and tasty chicken. It is perfect for a midweek winter dinner.

Ingredients (serves 4):
4 chicken file
500g frozen spinach, defrost in advance
1 1/2 tbsp lemon juice
75 g Parmesan, grated
1 1/2 dl cream
1/2 tbsp dijon mustard
1 dl chicken stock
1 garlic clove, minced

Salad, rice to serve

1. Set the oven to 225 ºC. Squeeze out the water from the spinach. Lay them on a slightly buttered oven tray.

2. Seal the chicken file on a frying pan, just until they get colours all around. Remove from the heat and season with salt and pepper. Lay over the spinach.

3. In a saucepan add the cream, stock, mustard, garlic lemon juice, salt and pepper. Bring to a boil and remove from the heat. Drizzle over the chicken and spinach. Spread the parmesan on top.

4. Put the tray in the oven and cook for 15-20 minutes. The chicken should be cooked through and the parmesan should form a crust.

5. Serve with a mixed salad and white rice.

Tips: The parmesan cheese adds a salty flavour to the dish, so the creamy mixture can be slightly under salted. 

*Inspired by recipe in Allt om Mat, Sweden

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Did you like this recipe? Did you try it? I would love to hear about it!