Garlic spinach chicken recipe

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  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 616 calories / serving
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garlic spinach chicken HERO

Preheat the oven to 190˚C /Gas Mark 6.

In a bowl mix together the butter, garlic paste and parsley. Slice the chicken breasts lengthways without cutting right through and fill each cavity with a large teaspoon of the garlic butter, then close them up again. Season well with salt and pepper.

Lay a ‘bed' of fresh spinach in the bottom of a baking dish, then pour the chicken stock over the spinach. Place the chicken breasts on top of the spinach, covering each one with the sliced onion and tomatoes, then season well again. Cover the baking dish with foil and place in the oven to bake for 30 minutes until the chicken is cooked through, with no pink showing.

Meanwhile, prepare your wedges by placing them on a baking tray and drizzling with olive oil. In a small bowl, mix the salt, pepper, paprika and chilli powder together, then sprinkle over the wedges with another drizzle of olive oil. Bake the wedges in the oven for 30-40 minutes, or until they are golden brown.

While the wedges are baking, make your salsa by mixing together all the ingredients, season well with salt and pepper and drizzle with the garlic oil or good quality olive oil.

To serve, place the chicken and spinach alongside some of the crispy wedges and serve a good dollop of the fresh salsa on the side of the plate.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

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  • Ingredients

  • For the chicken

  • 4tsp butter, softened
  • 3tsp garlic paste
  • small handful of parsley, finely chopped
  • 4 chicken breasts, skinned
  • salt, to season
  • freshly ground black pepper, to season
  • 150g fresh spinach
  • 100ml chicken stock
  • 1 small onion, finely sliced
  • 16 baby tomatoes on the vine, sliced
  • For the wedges

  • 550g white potatoes, cut into wedges (Maris Piper or King Edward ideal)
  • salt
  • freshly ground black pepper
  • 1tsp paprika
  • 1tsp chilli powder
  • 4tbsp olive oil
  • For the salsa

  • 1 small red onion, finely chopped
  • 2 medium/large tomatoes, finely chopped
  • 1/4 cucumber, peeled and finely sliced
  • 1/2 red pepper, finely chopped
  • 1 medium avocado, peeled and finely chopped
  • juice of 1/2 lemon
  • 2tbsp flat-leaf parsley, finely chopped
  • garlic oil, to drizzle (if you don't have garlic oil, use good quality olive oil)
  • salt
  • freshly ground black pepper
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  • Energy 2580kj 616kcal 31%
  • Fat 28g 40%
  • Saturates 6.7g 34%
  • Sugars 8.5g 9%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 32.4g Protein 54.8g Fibre 7.9g

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