Recipe Name Baked Chicken, Sweet Potato and Spinach Submitted by CelticRose Recipe Description MPORTANT 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. Average Rating 1 review(s) Quantity 1 Quantity Unit 12-cup oven-proof dish Prep Time (minutes) 45 Cook Time (minutes) 30 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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.