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Spinach Chicken Au Gratin

Published on 13.06.2015 under Mediterranean Recipes

Author: Katerina

Recipe type: Main Course



Ingredients For the Chicken and Spinach


• 700 gr. / 25 oz. chicken breasts, boneless, skinless

• 200 gr. / 7 oz. spinach

• 2 leeks, sliced

• 2 scallions, sliced

• A bunch of fresh dill, chopped

• 60 gr. / 2 oz. feta cheese, crumbled

• Salt, pepper For the Cheesy Mornay

• 1 can evaporated milk

• 3 tbsp corn starch dissolved in 3 tbsp water

• 2 cups grated yellow cheese (I added Gouda cheese, but you can choose anything you like as long as it’s melting)

• 1 egg

• Salt, pepper

• ¼ tsp ground nutmeg

• 1 tomato, sliced




1. First we prepare the spinach.

2. In a skillet add about 2 tbsp of olive oil and in medium heat start sautéing the leeks and scallions about 5 minutes.

3. Once soft add the spinach, dill, salt and pepper.

4. Sauté until spinach becomes soft and loses more than half of its volume about 3 to 4 minutes.

5. Add the feta cheese and sauté for about 1 minute more.

6. Remove and put aside.

7. Cut the chicken breasts crosswise so they look like a butterfly.

8. Take a clean nonstick skillet and in medium/high heat sauté the chicken breasts one minute each side without adding any fat.

9. Put aside.

10. In a pot pour the milk in medium heat.

11. When the milk starts to smoke add the corn starch and whisk vigorously.

12. Remove from heat and add the egg, the nutmeg and salt pepper.

13. Return to fire lower heat to low and throw the yellow cheese and whisk.

14. The sauce must have taken a thick texture.

15. Remove from fire.

16. Preheat oven to 200° C / 400° F.

17. Take a deep pan and place the chicken breasts in such a way as to cover the bottom of the pan.

18. Throw on top the spinach so as to cover completely the breasts.

19. Add the slices of tomato.

20. On top pour the cheesy Mornay sauce so as to cover everything below.

21. You can sprinkle some parmesan cheese on top to make a nice crunchy crust.

22. Place in the oven and bake for about 30 to 40 minutes or until a nice golden color has formed on the top.

23. Remove, let it rest for 5 minutes and serve.

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