Chicken breast fillet on a bed of spinach and tomatoes

Ingredients for 2 servings:

• 4 small chicken breast fillets
• 400 g leaf spinach (frozen)
• 5 tomatoes
• 1 onion(s)
• 2 cloves garlic
• 4 slice(s) cheese (toast cheese)
• salt and pepper
• Paprika powder, hot
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

baked in the oven with cheese

Wash the chicken breast fillet, pat dry, and remove any tendons or fat. Sear the fillets in a little oil in a pan on both sides, then remove from the pan and set aside. Briefly fry the finely diced onion and finely chopped garlic in the pan, then add the thawed spinach leaves and fry for about 3 minutes. Cut 4 of the 5 tomatoes into small pieces and add to the spinach, simmering for about 1 more minute. Season with salt, pepper, and paprika. Pour the spinach and tomato mixture into a baking dish. Place the fried chicken breast fillets on top of the spinach. Slice the remaining tomato and place on top of the fillets. Finally, place a slice of cheese on each fillet. Bake the baking dish at 180 degrees Celsius (top/bottom heat) for about 25 minutes. We’re eating this without any side dishes, so there’s quite a bit of meat. If you’re making a side dish, you might want to reduce the amount. But everyone knows how much meat they like! The quantities are based on our taste and can certainly be adjusted. Tip: It also tastes good if you add some red bell pepper (strips) to the fillets.