Chicken and sweet potato casserole
|4||sweet potatoes — peeled and thinly sliced|
|250 g||spinach — creamed, frozen|
|50 g||emmental cheese — grated|
|3 ml||nutmeg — ground|
|sea salt and freshly ground black pepper|
|600 g||chicken breast fillets|
|40 g||breadcrumbs — seasoned|
|250 ml||sour cream — or plain yoghurt|
|50 g||cheddar cheese — grated|
Layer sweet potatoes in greased
heat-resistant casserole dish.
Spread spinach over sweet potatoes,
sprinkle with cheese, nutmeg and seasoning.
Dip chicken pieces in milk, then in
Arrange on top of spinach.
Mix left over milk and sour cream and pour
Cover, microwave on 70% (Medium-high)
power 20 to 25 minutes or until chicken and potatoes are tender.
Remove cover, sprinkle with Cheddar
cheese, place under preheated griller for a few minutes to brown.