85g lactose free cream cheese

150g mozzarella, grated

200g frozen leaf spinach, thawed, squeezed really well and chopped

generous grating of nutmeg

4 skinless chicken breasts

4 stems of tomatoes on the vine

550g medium potato, thinly sliced

1 tbsp garlic infused oil

8 pitted black kalamata olives, chopped

1 tbsp rapeseed or olive oil

salad, to serve

Serves - 4


Heat oven to 220C/200C fan/gas 7 and line a large baking sheet with baking parchment.

Beat the lactose free cream cheese, spinach and nutmeg together with plenty of black pepper. Spread over the chicken breasts, then top with the tomatoes.

Toss the potato in the garlic infused oil, 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.

Remove from the oven, put 1 chicken breast on each pile of potatoes, to with mozzarella, 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 adapted from: Good Food
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