Chickenstuffedwith spinachandsun-dried tomatoes
Method Heat the oven to 200°C/fan 180°C/Gas 6
To help save you some money hers is our meals for under a fiver. This tasty dish will definitely go down well with Chicken lovers.
Cook the potatoes in a large pan of boiling water for 4 mins, then drain and set aside Cut most of the way through each chicken breast horizontally (make sure you don’t cut all the way through)
Ingredients
Open them out, spread one side with the soft cheese, top with sun-dried tomato
400g loose potatoes, peeled and cubed
Then press a handful of spinach onto each
2 Chicken breast fillets (about 250g)
Close up the chicken tightly (you can secure with a toothpick if need be)
4 tsp Co-op soft cheese
Heat 1 tbsp of the tomato oil in a frying pan 6 sun-dried tomatoes in sunflower oil, roughly and cook the chicken for 2 mins on each side, until golden chopped, plus 2 tbsp oil from the jar 160g bag baby spinach
Transfer to a baking tray and bake for 15–20 mins, until cooked through Add the remaining oil to the pan and fry the potatoes for 10–15 mins, until crisp and tender Remove from the pan and add the rest of the spinach Season, cover and cook for a couple of minutes, until wilted
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Serve the chicken with the crispy potatoes and spinach
