Chicken breast fillet topped with spinach and Gorgonzola

Ingredients for 2 servings:

• 1 chicken breast (i.e. 2 fillets)
• 150g Gorgonzola
• 300 g spinach (creamed spinach, frozen), not pureed
• 1 onion(s)
• 1 cup of cream
• 25 g butter
• salt and pepper
• 1 tsp oil
• nutmeg
• Butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, season the chicken breast fillets generously with salt and pepper on both sides and briefly fry them in a pan with oil until the pores of the breast fillets have closed and each side has taken on a little color. Sauté the onion in butter and add the spinach to pre-cook, seasoning to taste with salt, pepper, and nutmeg. Grease a casserole dish with a little butter and place the seared breasts in it, scattering the spinach on top in a small layer, and finally scattering small Gorgonzola cubes (about 3/4 of the total amount) on top. Bring the cream to a boil and melt the remaining Gorgonzola in it. Season the cream with pepper to taste. Season the sauce more or less strongly to taste. Pour the sauce into the casserole dish and place in the oven at 220°C with high top heat for 10-12 minutes. As a side dish, pasta in tomato sauce or simply pasta without any additional sauce goes very well, then make a little more of the cream sauce.