Chicken and Spinach Soufflé
Baked chicken breast with spinach, sour cream and Horio organic cow cheese slices. An ideal recipe to bring spinach into our daily menu.
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Chicken and Spinach Soufflé

INGREDIENTS

1 kilo spinach 2 chicken breasts 6 slices Horio organic cow cheese 2 eggs 2 tbsp flour 1 tsp smoked paprika 1 cup sour cream ½ finely chopped bunch of dill 1 tsp Horio soft with Olive Oil Salt and Pepper

DIRECTIONS

  1. Boil water in a pot and cook chicken for 15 minutes.
  2. Remove chicken from the pot and add spinach in the same pot. Sauté spinach for 2 minutes, then drain and put it back in the pot.
  3. Add eggs, sour cream, flour, dill, paprika, salt and pepper. Mix well.
  4. Preheat oven at 190 C. Spread Horio soft with olive oil on a parchment paper and spread half of the spinach. Chop chicken and add it in the pan, along with salt and pepper. Cover chicken with the rest of the spinach and spread Horio organic cow cheese slices on top.
  5. Bake until golden brown.