Season chicken breasts with salt and pepper then dip in sour cream (or yoghurt), and then in breadcrumbs. Arrange on top of spinach.
Mix leftover milk and sour cream and pour over chicken.
Cover and bake in the oven for 30 -40 minutes until the breasts are cooked through.
Remove from the oven and sprinkle with more cheddar cheese, place under grill to brown and bubble.Serve warm.
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