Step 1: Preheat oven to 180ºC/160ºC fan-forced.
Step 2: Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
Step 3: Remove whole chicken breasts; set aside. Remove remaining meat from carcass; shred finely; set aside.
Step 4: Heat butter in a frying pan over moderate heat and add leek; cook and stir for 3 minutes or until soft, add mushrooms; cook and stir for a further minute or until tender then add tarragon and remove from heat.
Step 5: Whisk eggs and cream in a large jug and add shredded chicken, leek mixture and silverbeet and season.
Step 6: Transfer to prepared pan; level surface and scatter over cheese; gently push into surface.
Step 7: Slice chicken breast (with skin on) into 5mm-thick slices; arrange over top of slice. Lightly spray with oil and bake for 25 minutes or until just set at centre, cool in pan and serve warm with spinach leaves.
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