Chicken breast fillet with curry, leaf spinach and potatoes

Ingredients for 3 servings:

• 3 chicken breast fillets
• Flour
• salt and pepper
• 500 g leaf spinach (frozen)
• 3 large potatoes
• 50 g cheese (Emmental), grated
• 1 tbsp, leveled salt
• 1 tbsp pepper
• 1 tsp, heaped chicken broth, instant
• 1 tsp onion powder
• ½ tsp cayenne pepper
• 200 ml whipped cream
• 100 ml milk
• 3 tbsp curry
• 2 tsp honey
• 1 tsp salt
• 1 tsp pepper
• Fat for frying

Instructions

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

Thaw the spinach leaves and squeeze dry. Tear them apart and season with salt, pepper, chicken stock, onion powder, and cayenne pepper. Spread them on the bottom of a baking dish. Wash the potatoes and boil them for 15 minutes. Let them cool slightly, peel them, and cut them into slices about 1 cm thick. Place the potato slices on the spinach and season lightly with salt and pepper. Mix together the heavy cream, milk, curry powder, honey, salt, and pepper and pour over the spinach and potato mixture. Sprinkle the grated cheese over everything. Place in a cold oven and bake at 200°C for 30-40 minutes. Coat the chicken breast fillet in flour and fry in a hot pan for about 4 minutes on each side. Season with salt and pepper.