Chicken Bake with Spinach and Jerusalem Artichokes

There is nothing more delicious than this quick chicken bake. I am making use of the fresh spinach and Jerusalem Artichokes available everywhere this month.

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 dried mixed herbs, chopped then 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 Fry Light garlic spray
1 onion, finely chopped and sautรฉed in a touch of olive oil
Salt and Pepper

Heat oven to 180 C.
Chop the cooked chicken into bite size pieces.
Use non stick cooking 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

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