Name: Italian chicken with cream cheese & spinach
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large onion halved and thinly sliced; 85g low-fat cream cheese; 200g frozen leaf spinach thawed, squeezed really well and chopped; generous grating of nutmeg; 4 skinless chicken breasts; 4 stems of cherry tomatoes on the vine (5-6 tomatoes per stem); 550g medium potato thinly sliced; 4 garlic cloves sliced; 8 pitted black Kalamata olive chopped; 1 tbsp rapeseed or olive oil; salad to serve

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Italian chicken with cream cheese & spinach

Italian chicken with cream cheese & spinach

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.3 out of 5.17 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 large onion

halved and thinly sliced
85g low-fat cream cheese
200g frozen leaf spinach

thawed, squeezed really well and chopped
generous grating of nutmeg
4 skinless chicken breasts
4 stems of cherry tomatoes

on the vine (5-6 tomatoes per stem)
550g medium potato

thinly sliced
4 garlic cloves

sliced
8 pitted black Kalamata olive

chopped
1 tbsp rapeseed or olive oil
salad

to serve

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Nutrition: per serving

kcal352

low
fat8g

low
saturates2g
carbs32g
sugars8g
fibre7g
protein39g
salt0.6g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, February 2014

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A star rating of 4.3 out of 5.17 ratings

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