Baked chicken breast fillet with spinach and Gorgonzola sauce

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 2 slices of bacon
• 1 clove(s) garlic
• 1 tsp paprika powder
• 2 tsp olive oil
• 1 tsp lemon juice
• 2 tsp butter
• 100 g leaf spinach
• 100 ml cream
• 40 g Gorgonzola
• 1 tsp potato flour
• 1 tsp wheat flour
• 1 pinch of nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for a casserole dish

Preheat the oven to 190°C (top/bottom heat). Season the chicken breast fillets with salt and pepper and place in a baking dish. Crush half a garlic clove and sprinkle it over the fillets with paprika, olive oil, and lemon juice. Bake in the preheated oven, covered, for about 35 minutes on the middle rack. Wash the spinach and spin dry; frozen spinach can also be used. Melt the butter in a pan and briefly fry half a grated garlic clove. Add the spinach and stir until it begins to wilt slightly. Season with salt and pepper, add 80-100 ml of cream and Gorgonzola, and stir for about 1-2 minutes until the cheese has melted. Dust with potato and wheat flour, stir, bring to a boil briefly, and set aside. Season with nutmeg. Cut the bacon into small cubes and fry briefly in a pan. Spread the spinach and Gorgonzola sauce over the chicken breast fillets. Sprinkle the bacon on top. Alternatively, or additionally, you can finely dice two sun-dried tomatoes and mix them in. Return the casserole dish to the oven and bake for about 5-10 minutes. Serve with tagliatelle, potatoes, or rice, depending on your taste. Approximately 560 kcal per serving.