ITALIAN CHICKEN WITH CREAM CHEESE & SPINACH

PREP TIME: 20 MINS (+ 15 MINS STANDING) COOK TIME: 45 MINS SERVES 4 (AS A MAIN)

1 large brown onion, halved,

thinly sliced

85g light cream cheese

200g frozen spinach, thawed, excess moisture squeezed out, chopped

Generous grating of nutmeg or a

pinch of ground nutmeg

Freshly ground black pepper

4 x 125g skinless chicken breasts,

trimmed of fat

4 stems of cherry tomatoes on the

vine (5-6 tomatoes per stem) 550g Spud Lite potatoes,

unpeeled, thinly sliced

4 cloves garlic, sliced

8 pitted Kalamata olives, chopped 1 Tbsp olive oil

Salad

2 cups mixed salad leaves 1 Tbsp pumpkin seeds 1 Tbsp fresh lemon juice 1 tsp extra virgin olive oil

1 Preheat oven to 200°C (fanforced). Line a large baking tray with baking paper. Put the onion in a heatproof bowl and pour over enough boiling water to cover.

Set aside for 15 minutes to soften. 2 Meanwhile, combine the cream cheese, spinach and nutmeg in a bowl. Season with pepper. Spread over the chicken breasts. Top with the tomatoes.

3 Drain the onion slices. Toss with the potato, garlic, olives, oil and black pepper. Arrange the potato mixture on the baking paper in 4 piles spaced apart, then flatten. Bake for 25 minutes or until almost tender and starting to colour.

4 Remove the tray from the oven. Place 1 chicken breast on each pile of potato and bake for 15-20 minutes, or until the chicken and potato are tender and cooked all the way through and the tomatoes are roasted.

5 To make the salad, toss all ingredients together. Serve the chicken with the salad.