Chicken breast casserole with spinach

Ingredients for 4 servings:

• 800 g chicken breast fillet(s) (thinly sliced)
• 600 g leaf spinach, frozen
• 1 ½ pack of Hollandaise sauce (ready-made product)
• 200 g cheese, grated e.g. Gouda
• salt and pepper
• lots of sweet paprika powder
• olive oil
• 4 cloves garlic
• 2 onions
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Thaw the spinach. Grease a baking dish with olive oil. Cut the meat into 3 pieces each, season with the spices (lots of sweet paprika!!!), and place in the dish. Squeeze the thawed spinach and sauté in olive oil with the onions and garlic, seasoning with nutmeg. Spread the spinach mixture over the meat. Gently heat the hollandaise sauce in a separate pot (or briefly in the microwave) and pour over the spinach. Sprinkle with grated cheese (amount as desired—some like it very cheesy, others less). Bake in the oven for about 30 minutes at 175°C fan-assisted oven or 200°C top/bottom heat. Serve with rice.