This good-for-you baked chicken dish is perfect for entertaining. Serve on a bed of potatoes with a crisp side salad
Prep:20 mins
Serves 4
1 large onion, halved and thinly sliced85g low-fat cream cheese200g frozen leaf spinach, thawed, squeezed really well and choppedgenerous grating of nutmeg4 skinless chicken breasts4 stems of cherry tomatoes on the vine (5-6 tomatoes per stem)550g medium potato, thinly sliced4 garlic cloves, sliced8 pitted black Kalamata olive, chopped1 tbsp rapeseed or olive oilsalad, to serve
STEP 1Heat oven to 220C/200C fan/gas 7 and line a large baking sheet with baking parchment. Put the onion in a bowl and pour over boiling water to cover. Leave to soften for 15 mins. Meanwhile, beat the cheese, spinach and nutmeg together with plenty of black pepper. Spread over the chicken breasts, then top with the tomatoes.STEP 2Drain the onion slices, then toss them with the potato, garlic, olives, oil and black pepper. Arrange the potato mixture on the parchment in 4 piles spaced apart, then flatten. Bake for 25 mins more until almost tender and starting to colour.STEP 3Remove from the oven, put 1 chicken breast on each pile of potatoes, and bake for 20 mins until the chicken and potatoes are tender and cooked all the way through, and the tomatoes are roasted. Serve with a big salad.
