Chicken Kyiv, Mashed Potato and Spinach
Ingredients:
1 tbsp balsamic vinegar
2 free-range chicken breasts
2 tbsp cornflour
3 garlic clove
300g spinach
1 tbsp dijon mustard
1 handful of fresh flat-leaf parsley
4 large white potato
110g baby plum tomatoes
Method:
Preheat the oven to fan 200C. Boil a kettle. Peel the potatoes, then cut into 2cm cubes. Place into a saucepan and cover with lightly salted boiling water. Simmer for 15-20 mins, until softened, then drain. Mash with the mustard, sea salt and black pepper.
Make the filling; finely chop the parsley. Finely chop or crush the garlic. Mix both in a bowl with 1 tbsp olive oil. Season with sea salt and black pepper; set aside.
Add the chicken and cornflour to a bowl and mix to coat. Heat a large, non-stick frying pan with 1 tbsp oil on a medium-high heat, add the chicken and cook for 3 mins per side, until golden brown.
Transfer the chicken to an ovenproof dish. Carefully make a 1-2cm-deep cut lengthways down the top of each breast, creating a small pocket. Stuff the chicken with the kiev filling. Bake for 15-20 mins, until cooked through. Check it is cooked by cutting into a thick section; the flesh should be white and the juices running clear. Cook for longer if necessary.
Prick the tomatoes with a fork, then place in another ovenproof dish. Mix with the vinegar, 2 tsp oil and sea salt; roast for 7-9 mins, until soft.
Put the spinach in the wiped frying pan over a medium heat for 3-4 mins until the leaves have wilted.
Serve the mash with the chicken Kyiv and beans. Add the tomatoes and drizzle with the hot vinegar.