*Harvest Chicken and Sweet Potatoes*
Serves 4 to 6 This is an incredibly easy casserole to throw together once you have all of the components prepared. Pop it into the oven and let the oven do the magic. Your family will love it. Its delicious. I would serve this to company! 4 boneless, skinless chicken breasts 4 sweet potatoes 1 pound emmenthaller cheese (Swiss) 1 200g bag of fresh baby spinach leaves (1o ounces) 6 fluid ounces of white wine 4 fluid ounces of cream 2 TBS chicken bouillon powder 2 TBS dried chives 1/2 tsp salt 1 tsp coarse ground black pepper Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 by 13 inch baking dish. Slice each chicken breast into three thin slices. Place each slice between two sheets of plastic cling film and bash to tenderize. Season with some salt and pepper. Set aside. Cut the cheese into thin slices. (I cheat and buy it already sliced) Peel and slice the sweet potatoes thinly into rounds. Wash and drain the spinach. Begin to layer in the baking dish as follows, 1/2 the sweet potatoes, 1/2 the chicken, half of the cheese, all of the spinach, the remaining sweet potatoes, then the remaining chicken, topped with the remaining cheese. Press down lightly. Sprinkle with the chicken boullion powder, salt, pepper and chives. Whisk together the cream and wine. Pour this over the casserole. Butter a sheet of foil and place buttered side down over the dish. Seal tightly. Bake for 50 minutes. Uncover and bake for 10 minutes longer. Cut into squares to serve. |