Chicken breast topped with spinach and feta

Ingredients for 2 servings:

• 2 tbsp olive oil
• 2 chicken breasts
• ½ chili pepper(s), dried
• 1 shallot(s)
• 1 clove(s) garlic
• 300 g leaf spinach, frozen
• 2 tomatoes
• 200 ml cream
• 150 g feta cheese
• 1 tbsp curry powder (Thai curry)
• 3 pinches of salt
• 1 tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, finely chop the chili pepper, finely dice the shallot, peel the garlic, and set it aside in a press. Then, wash the chicken breasts, dry them, season them with salt, and sear them in an ovenproof pan with half of the olive oil. Remove from the pan and set aside. Sauté the shallot in the remaining oil until translucent, press in the garlic, and add the chili. Then add the spinach and sauté everything over medium heat. Once the spinach has thawed, add the cream and salt and let it simmer for a few minutes. Don’t overcook it, or it will end up too dry. Season to taste with curry, pepper, and other spices to taste. Meanwhile, dice the tomatoes and crumble the feta into small pieces. Remove the pan from the heat, place the chicken breasts among the spinach, sprinkle with the diced tomatoes and feta pieces, and place everything in the oven at 180°C for about 30 minutes. When the feta is lightly browned, the dish is ready. If necessary, increase the heat or add top heat towards the end. This dish tastes great with basmati rice, for example.