This dish might not look the most appetising dish, but it is amazing nonetheless! So why don't you give it a try yourself?
300ml extra thick double cream
300g spinach, finely chopped
1 small onion, finely chopped
1 garlic glove, crushed
100g Castella blue cheese
If you use frozen spinach, thaw it thoroughly.
Wash the spinach and chop it.
Add the spinach to a food blender and together with the cream, the onion and the garlic, blend it until you have a smooth paste.
Heat up the creamy spinach in a pot (careful: it does burn easily) and add about half of the blue cheese. Keep storing while the cheese melts. Salt and pepper to taste.
Brown off the chicken breast in a frying pan (optional) and transfer it to a casserole dish.
Top the chicken with the spinach and add the rest of the cheese.
30 mins at 200C - longer if your chicken breast is particularly thick.
© Cook, Little Pot, Cook - 2017