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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, crumbled | feta cheese | 1 | cup | Spinach, frozen, chopped, thawed and well drained | 2 | sweetpotato, 5" long | Sweet Potatoes (1 kg) thinly sliced | 4 | breasts, bone removed | chicken breast fillets, sliced thinly (680 g) | 1 | large | white onion, sliced very thinly | 2 | teaspoons | thyme fresh, finely chopped | 1/4 | Usda default (100 gm - 4 oz) | Sour cream, light 1/4 cup | 1/2 | cup | chicken broth | 2 | teaspoons | Corn flour 100% | 1 | tablespoon | water | 2 | cups, shredded | mozzarella cheese |
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Steps
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Sequence
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Step
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| | 1 | Crumble feta into a medium sized bowl. Using hands, squeeze excess moisture from spinach; mix spinach with feta. | | 2 | Boil, steam or microwave sweet potatoes until just tender, drain. | | 3 | Meanwhile, cook chicken, in batches, in medium heated oiled frying pan until just cooked through and browned all over. | | 4 | Cook onion and thyme in same pan, stirring until onion is soft; stir into feta mixture. | | 5 | Cook cream, stock and blended flour and water in same pan, stirring, until mixture boils and thickens. | | 6 | Place half of the sweet potato, half of the chicken and all of the feta mixture, in layers in oiled 3-litre (12-cup) oven-proof dish. | | 7 | Repeat layering with remaining sweet potato and chicken; pour cream mixture over the top. Sprinkle with mozzarella, bake, uncovered, in moderately hot oven about 30 minutes or until cheese melts and is lightly browned. | | 8 | IMPORTANT NOTE: Make sure sweet potato is beneath the chicken or it will not be cooked as evenly- some may still be a bit crunchy. Or, make sure the sweet potato has been steamed enough earlier. |
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