Spinach & Fetta Chicken

Use a sharp knife to cut a deep horizontal slit into the side of each of the chicken breast fillets (don’t slice all the way through). Stuff with a small handful of the baby spinach leaves (the remaining spinach will be used as a side salad) and the crumbled fetta cheese. Secure each breast with two toothpicks if you have them (if you don’t have toothpicks just be careful when you’re flipping the chicken in the pan).

Combine the olive oil and garlic and rub all over the chicken breasts. Season with salt and pepper and set aside while you get the sweet potato ready.

Place the sweet potato in a large saucepan of cold water, bring to the boil and cook for 10 minutes, or until tender. Drain and return back to the saucepan. Add the butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer to the oven and cook for a further 10 minutes, or until cooked through. Remove from the oven and cover with foil to keep warm. Set aside for 5 minutes. Tip: If you don’t have an ovenproof frying pan simply transfer the chicken to a lined oven tray after pan-frying as instructed.