Spicy Chicken Breast with Spinach Tomato and Cheese Gratin
- 4 (about 170g each) boneless skinless chicken breasts
- 100g (4 slices) bacon diced
- 113g (1 cup) grated mozzarella cheese
- 60g (4 slices) hot chili pepper cheese such as Pepper Jack
- 150g (1 cup) cherry tomatoes halved
- 80g (1/2 cup) sun-dried tomatoes drained and chopped
- 240g (8.5 oz) frozen spinach thawed and squeezed dry
- 4 cloves garlic minced
- 240ml (1 cup) heavy cream
- 5ml (1 tsp) salt plus more to taste
- 2ml (1/2 tsp) black pepper plus more to taste
- 5ml (1 tsp) dried thyme
- 30ml (2 tbsp) butter softened for greasing
- 1 medium cucumber grated
- 240ml (1 cup) plain Greek yogurt
- 1 clove garlic minced
- 4 medium russet potatoes scrubbed and cut into wedges
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) paprika optional
1. Make tzatziki Grate cucumber place in sieve over bowl Sprinkle with pinch of salt let drain 10 minutes Squeeze out excess liquid Mix with yogurt minced garlic salt and pepper to taste Chill until serving
2. Preheat oven to 200°C (400°F) Grease baking dish with 15ml (1 tbsp) butter
3. Toss potato wedges with olive oil salt pepper and paprika if using Spread on baking sheet Roast 30-40 minutes flipping halfway until golden crisp
4. Season chicken with salt pepper and thyme Place in baking dish Bake 15 minutes
5. Cook bacon in skillet until crisp Remove bacon leaving 15ml (1 tbsp) fat Add garlic sauté 1 minute Add spinach cook until heated through
6. Stir in heavy cream bring to gentle boil Remove from heat stir in mozzarella until melted Season with salt and pepper
7. Scatter sun-dried tomatoes over chicken Spoon spinach mixture on top Sprinkle with bacon Arrange chili pepper cheese slices and cherry tomatoes
8. Bake 8-10 minutes until cheese melts and bubbles
9. Rest 5 minutes Serve chicken with potato wedges and tzatziki
- baking dish
- oven
- saucepan
- sieve
- cheese grater
- garlic press
- cutting board
- knife
- spoon
- spatula
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