Italian Cream Cheese Chicken
Italian Cream Cheese Chicken



  • 1 sliced onion
  • 85g cream cheese
  • 200g chopped spinach
  • Pinch of grated nutmeg
  • 4 chicken breasts, skin removed
  • 4 stems of vine cherry tomatoes
  • 550g thinly sliced potato
  • 3 sliced garlic cloves
  • 8 chopped kalamata olives
  • 1 tbsp olive oil
  • Preheat the oven to 220C and line a baking sheet with parchment. Place the onion in a bowl and pour over some boiling water to cover, then leave to soften for 15 mins. Meanwhile, beat together the cheese, spinach and nutmeg with some black pepper, then spread the mixture all over the chicken breasts. Top with the tomatoes.
  • Drain the sliced onion and toss with the potato, olives, garlic, oil and some pepper. Arrange on the baking tray in 4 piles, spaced apart, and flatten with a wooden spoon. Bake for 25 mins or until tender and just coloured. Remove from the oven and top each pile with a chicken breast, then bake for another 20 mins until everything is cooked through. Serve with salad.
45 mins
4 serving

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