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Chilli chicken and spinach gratin

A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven.

29K 3 3.7

Last modified on: May 23^th 2021

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For 3 people, you will need:

1 1 cup chicken breast
2 2 tablespoons olive oil
3 1 tablespoon chilli spices
4 1 ¾ cup fresh spinach
5 2 tablespoons butter
6 1 cup Bechamel sauce
7 2 tablespoons grated cheese
8 salt
9 pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
45 min.	50 min.	1 hour 35 min.

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Step by step recipe

Stage 1 - 3 min.

Cut 1 cup chicken breast into medium-sized chunks.

Stage 2 - 7 min.

Pour 2 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the chicken, salt and pepper.

Fry until lightly browned all over.

Stage 3 - 1 min.

Turn off the heat, then add 1 tablespoon chilli spices and mix well to coat the chicken evenly with the spices.

Stage 4 - 1 min.

Transfer to a plate and set aside.

Stage 5 - 30 min.

Prepare 1 ¾ cup fresh spinach, but leave raw.

Stage 6

Melt 2 tablespoons butter in a large frying pan on high heat.

When good and hot add enough fresh spinach all at once to fill the pan.

Be careful: the water left on the leaves will spit at first, so take care not to get scalded.

Stage 7 - 3 min.

Stir with a spatula until the spinach has shrunk down. as shown in the photo.

You have just "wilted" the spinach in butter – another cooking method.

Wilt all the spinach like this in batches, transferring it to a plate when done.

Stage 8 - 2 min.

Preheat the oven to 410°F (210°C).

Butter a gratin dish and spread half the spinach in the bottom.

Salt and pepper.

Stage 9 - 1 min.

Add the chicken pieces.

Stage 10 - 3 min.

Spread half the bechamel sauce on top.

Stage 11 - 1 min.

Add the rest of the spinach; salt and pepper again.

Stage 12 - 3 min.

Finish with the remaining sauce and scatter grated cheese over the top.

Stage 13 - 40 min.

Bake for about 40 minutes until the top is nicely browned.

Your gratin is ready.

Remarks

You can make the bechamel sauce richer by adding grated cheese (it then becomes a Mornay sauce).

If you are using cooked spinach, skip stages 5 to 7.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,305 Kcal or 5,464 Kj	64 gr	44 gr	97 gr
48 %	18 %	3 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
146 Kcal or 611 Kj	7 gr	5 gr	11 gr
5 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
435 Kcal or 1,821 Kj	21 gr	15 gr	32 gr
16 %	6 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 3 people : 6.07 €
Per person : 2.02 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Fresh spinach: You can check-out other recipes which use it, like for example: Pistachio and spinach pesto, Baby spinach salad, Late Winter Soup with Fresh Spinach, Tex-Mex chicken burger, Fresh spinach with cream, ... All
	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Italian style gratin, Small green vegetables in Mornay sauce, Asparagus and spinach gratin, Spinach Mornay, ... All
	Chicken breast: You can check-out other recipes which use it, like for example: Couscous, Taos hotpot, Thai-style Chicken with Cashew Nuts, Chinese Soup, Chicken breasts in a potato crust, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Polenta parmentier, White bean gratin "à l'italienne", Enchiladas, Spinach on toast with bechamel, ... All

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