1 large onion, halved and thinly sliced
85 g low-fat cream cheese
200 g frozen leaf spinach, thawed squeezed really well and chopped
generous grating whole nutmeg
4 skinless chicken breasts
4 stems of cherry tomatoes on the vine (5- 6 tomatoes per stem)
550 g medium potatoes, thinly sliced
4 garlic cloves, sliced
8 pitted Kalamata olives, chopped
1 tbsp olive oil
side salad to serve, optional
- Heat oven to 220C/200C fan and line a large baking tray 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.
- 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 until almost tender and starting to colour.
- 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.