Chicken breast with spinach and herb sauce

Ingredients for 3 servings:

• 3 servings of chicken breast fillet(s)
• 500 g spinach
• 1 onion(s)
• 100 g pine nuts
• 200 g cheese (Gouda), grated
• 40 g butter
• Flour
• 1 liter of milk
• nutmeg
• Cinnamon
• Chicken broth, granulated
• salt and pepper
• 1 handful of herbs (garden herbs), fresh
• some cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the spinach thoroughly and blanch briefly in boiling salted water (just until it has wilted slightly). Drain and rinse with cold water. Make a béchamel sauce from butter, flour, and milk, season with chicken stock granules. Roast the pine nuts in a pan without fat. Finely chop the onion and fry in a little olive oil in a large pan. Add the spinach, a little cream, and the pine nuts, sauté briefly, and season with nutmeg, cinnamon, and a little salt. Rinse the chicken breasts in cold water and pat dry. Place in a greased baking dish and season with salt and pepper. Spread the spinach on top, pour half of the béchamel sauce over it. Sprinkle with cheese. Bake at 200°C for about 40 minutes. Stir the chopped herbs into the remaining béchamel sauce and keep warm. Serve the chicken breasts with rice and the herb sauce.