Italian chicken with cream cheese & spinach

Italian chicken with cream cheese & spinach

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(9 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4

This good-for-you baked chicken dish is perfect for entertaining. Serve on a bed of potatoes with a crisp side salad

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal352
  • fat8g
  • saturates2g
  • carbs32g
  • sugars8g
  • fibre7g
  • protein39g
  • salt0.6g
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  • 1 large onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g low-fat cream cheese
  • 200g frozen leaf spinach, thawed, squeezed really well and chopped



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • generous grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 4 skinless chicken breasts
  • 4 stems of cherry tomatoes on the vine (5-6 tomatoes per stem)
  • 550g medium potato, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 garlic cloves, sliced
  • 8 pitted black Kalamata olive, chopped
  • 1 tbsp rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • salad, to serve


  1. Heat 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.

  2. Drain 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.

  3. Remove 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.

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Comments, questions and tips

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9th Feb, 2014
A fantastic low calorie meal...very tasty. Low the technique for soaking the onions before baking.
25th Jan, 2014
This was absolutely disgusting. My husband was appalled with it. There are no tasty ingredients in this so should have known better. Will never make again ever!
9th Jan, 2014
Easy mid week supper. Moved some of the potatoes to the middle at the second stage before I put the chicken on to prevent them from burning. They had a lovely crunch at the edges which went well with the herby soft cheese and juicy chicken and the tomatoes added a sharp contrast.
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