Baked Chicken Breast with Cream Cheese and Spinach
Baked Chicken Breast with Cream Cheese and Spinach



  • 1 onion, thinly sliced
  • 85g cream cheese
  • 200g chopped spinach
  • Grated nutmeg
  • 4 chicken breasts, skin removed
  • 4 x vines of cherry tomatoes, 4 or 5 tomatoes on each
  • 550g potatoes, sliced
  • 4 sliced garlic cloves
  • 8 pitted kalamata olives, chopped
  • 1 tbsp olive oil
  • Salad, to serve
  • Preheat the oven to 220C, and line a baking sheet with parchment. Pop the sliced onion in a bowl and cover with boiling water, then leave to soften for 10 mins or so. Meanwhile, beat together the cheese, nutmeg, and chopped spinach with some black pepper, and smear all over the chicken breasts before topping with the vine tomatoes.
  • Drain the onion slices and toss with the potatoes, olives, garlic, some oil and some more pepper. Arrange this mixture on the parchment in four piles, flatten slightly, and bake for 25 mins or until tender and just golden. Remove from the oven, pop the chicken breasts on each pile, and bake for 20 mins more. Serve with salad, and enjoy.
45 mins
4 serving

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