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Chicken Cheese Cream with Spinach

Chicken Cheese Cream


Whole Chicken-1 (approx. 800 grams (28oz) cut into pieces WITHOUT SKIN)
Spinach-2 Kgs (4.4lb)
Lemon juice-2 Lemons
White Vinegar-2 tablespoon
Salt to taste
Cheddar Cheese-100 grams (4oz)
Fresh low fat cream-200 grams (7oz)
Fresh bread slices -4 (made into crumbs without toasting the bread)
Water-4 glasses
Cooking Oil-2 tablespoon


Marinate the chicken pieces with salt, vinegar and lemon juice for at least 4 hours (at room temperature).
Wash and chop up the spinach.
 In a vessel, bring the water to a boil and add the spinach. Let it boil once again.
Drain the water and press the spinach till all the water is taken out.
In a big baking dish (approx. 20 cm by 20 cm or 8 inches by 8 inches) place the spinach.
Add a tablespoon of cream, some salt and pepper and make it the base.
In a pan, add the cooking oil and put it on your heat source. When it warms up gently, fry the chicken pieces in batches. The chicken should turn into a nice golden brown colour. Do regulate your heat source to ensure that your chicken doesn’t burn. 
Place these lightly fried chicken on top of the spinach base and pour the remaining cooking oil on top of it.
Cover the chicken with low fat cream followed by the grated cheese.
 Sprinkle the bread crumbs over this.
Place it in the microwave and cook on high for 10 minutes.
The chicken will get cooked in this time but to crisp/brown the chicken and to help the flavours blend, place it in the oven (or using the oven mode of your microwave, if it has one) for another 10 minutes.
You can also bake this dish in a conventional oven (without using a microwave) but then it will take 30-40 minutes (instead of the 20 minutes in the combo-method described above) to be ready.
This is a complete dish, but you can always use some plain rice or bread to go with this.


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