Chicken and Spinach Gratin
With Mazola® Canola Oil
SERVING SIZE
4 to 6 servings
TOTAL TIME
1 Hour
SKILL LEVEL
beginner
Ingredients:
- 1 package (10 ounces) frozen spinach, thawed
- 1-1/2 tablespoons butter OR margarine
- 1-1/2 tablespoons Mazola Canola Oil
- 1 medium leek, white and pale green only, thinly sliced
- 1 large shallot, chopped
- 3 cloves garlic, chopped
- 8 ounces boneless, skinless chicken breast
- 1 cup whipping cream
- 4 eggs
- 1 package Alfredo sauce mix
- 1 cup ricotta cheese
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black fine grind pepper
- Chive stems for garnish
Instructions:
- Preheat oven to 350°F.
- Transfer spinach to a strainer; squeeze out as much liquid as possible.
- Melt butter with oil in a large skillet over medium heat.
- Add leek, shallot and garlic; cook until soft, about 5 minutes.
- Chop chicken into small cubes; add to leek mixture and cook for 5 minutes, stirring occasionally, until chicken is cooked through.
- Set aside.
- Whisk cream, eggs and alfredo mix in a large bowl until blended.
- Whisk in cheeses, salt and pepper.
- Add spinach and chicken mixture, stir until well blended.
- Pour into greased 2-quart baking or gratin dish.
- Bake for 25 to 30 minutes or until bubbly and golden brown.
- Garnish with chives.
