Chicken crusts on a bed of potatoes and spinach

Ingredients for 4 servings:

• 750 g potatoes
• Salt
• 600 g leaf spinach, frozen
• 4 chicken breast fillets
• 2 tbsp oil
• 50 g Parmesan
• 50 g herb butter
• 2 tbsp breadcrumbs
• 250 ml hollandaise sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and pre-cook in salted water for 15 minutes. Prepare the spinach with a little water according to the package instructions. Then place it in a sieve and squeeze out any excess liquid. Wash the meat, pat dry, cut lengthwise, and unfold. Season with salt and pepper on both sides. Spread 2 tablespoons of spinach on each fillet, fold the fillets shut, and secure with wooden skewers. Heat oil in a pan and fry the meat for 5-6 minutes, turning occasionally. Then remove from the pan and remove the skewers. Preheat the oven to 200°C. For the crust, finely grate the Parmesan cheese. Knead the herb butter, breadcrumbs, and Parmesan cheese with your hands until small flakes form. Drain the potatoes, let them steam off briefly, and cut into thick slices. Arrange the slices and the remaining spinach in a baking dish. Then pour the hollandaise sauce over them and place the chicken fillets on top. Sprinkle everything with the herb crumbs and bake for about 20 minutes. Then remove from the oven and cut the rolls open for serving. You could also simplify things by not spreading the spinach inside the chicken breast. In this case, roast the chicken breast whole.