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Italian-style chicken bake
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350g pack essential Waitrose British Chicken Mini Breast Fillets, cut into small pieces
2 tsp olive oil
1 tsp dried oregano
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp pine nuts
2 tbsp raisins
80g pack ready-washed spinach
1. Preheat the oven to 220°C, gas mark 7. Toss the chicken in a bowl with 1 tsp of the olive oil, the oregano, onion, garlic, pine nuts and a little seasoning. Turn into a roasting tin, spreading in a thin layer and bake for 12-15 minutes until the chicken is cooked through with no pink meat and the juices run clear.
2. Add the raisins and spinach to the tin, turning the ingredients together to mix. Return to the oven for a further 1-2 minutes until the spinach has wilted. Spoon onto serving plates and drizzle with the remaining oil. Delicious with warm, grainy bread.
Cook’s tip This also works well with chunks of skinned haddock. Reduce the baking time to 10 minutes before adding the remaining ingredients.
Typical values per serving:
1 of your 5 a day; low in saturated fat.