Chicken and spinach with Gorgonzola cream

Ingredients for 4 servings:

• 600 g potatoes
• 750 g leaf spinach
• 1 piece(s) onion(s)
• 500 g chicken breast fillet(s)
• 1 tbsp oil
• salt and pepper
• nutmeg
• 1 sachet of sauce powder (Hollandaise sauce) for 250 ml
• 50 g butter
• 75g Gorgonzola
• 1 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the potatoes and boil until soft. Trim and thoroughly wash the spinach. Peel and finely dice the onions. Peel the cooked potatoes and let them cool. Wash the meat and pat dry. Fry the chicken breast fillets in a large pan in hot oil for about 5 minutes per side, season, and then set aside. Sauté the onions in the pan, then add the spinach in batches and let it wilt. Season with salt, pepper, and nutmeg. Cut the potatoes into thick slices. Layer the spinach and fillets in a shallow baking dish. Prepare the hollandaise sauce according to the package instructions and melt the butter and cheese in it. Season with pepper and lemon, and pour the sauce over the casserole. Bake in an oven preheated to 200°C (400°F) or 175°C (350°F) for 10-15 minutes. Serve with a nice white wine. Can also be made with salmon instead of chicken or mozzarella instead of Gorgonzola.