Ingredients

400g loose potatoes, peeled and cubed
2 Coop British chicken breast fillets (about 250g)
4 tsp Coop soft cheese
6 Coop sun-dried tomatoes in sunflower oil, roughly chopped, plus 2 tbsp oil from the jar
160g bag local baby spinach

Method

1. Heat the oven to 200°C/fan 180°C/Gas 6
2. Cook the potatoes in a large pan of boiling water for 4 mins, then drain and set aside
3. Cut most of the way through each chicken breast horizontally (make sure you don't cut all the way through)
4. Open them out, spread on side with the soft cheese, top with sun-dried tomato
5. Press a handful of spinach into each
6. Close up the chicken tightly (you can secure with a toothpick if need be)
7. Heat 1 tbsp of the tomato oil in a frying pan and cook the chicken for 2 mins on each side, until golden
8. Transfer to a baking tray and bake for 15-20 mins, until cooked through
9. Add the remaining oil to the pan and fry the potatoes for 10-15 mins, until crisp and tender
10. Remove from the pan and add the rest of the spinach
11. Season, cover and cook for a couple of minutes, until wilted.
12. Serve the chicken with the crispy potatoes and spinach