Chicken Bake with Spinach and Jerusalem Artichokes

Chicken bake with spinach and jerusalem artichokes  Photo Felix Cesare

Chicken bake with spinach and jerusalem artichokes Photo Felix Cesare

There is nothing more delicious than this quick chicken bake. I am making use of the fresh spinach and Jerusalem Artichokes available at the Farmers Market this week.

250g spinach, barely cooked
250g jerusalem artichokes, peeled, chopped and poached in water with a few drops of lemon juice
2 chicken breasts, sprinkle some Provence Herbs chopped and cooked in the oven at 180 C for half an hour
2 tablespoons Gran Padano
1/2 cup grated Mozzarella
1/2 cup grated cheddar
1/2 cup Mayonnaise
1/2 cup yoghurt
a grating of nutmeg
1 clove garlic or use minced garlic
1 onion, finely chopped and sautéed in a touch of olive oil or use freeze dried onions if you are in a rush
Salt and Pepper

Heat oven to 180 C.
Chop the cooked chicken into bite size pieces.
Use Non stick baking spray. Lay chicken neatly on the dish. Cook at 180 C for half an hour. Allow to cool.

In a large bowl combine all the ingredients together but do not over mix. Keep a spoon of each cheese to sprinkle over the top of the dish.

Bake in a preheated oven for half an hour.

Take out of oven and let it stand for at least 10 minutes before serving to allow the ingredients to firm up.

Quick, fresh and Delicious !

Photography FelixCesare

Photography FelixCesare