Popeye’s Chicken

Serves 2

2 x 250g skinless Chicken breast fillet

Drizzle of Olive oil
Saklt and pepper
Two handfuls of Cherry Tomatoes (preferably still on vine)
20g utter
6 Spring Onions, finely sliced
4 large handfuls of Spinach
100ml Single Cream
Good pinch of grated Nutmeg

1. Preheat grill to maximum.

2. Butterfly chicken breast and open up like book. Drizzle with Olive Oil and season with generous pinch of salt
and pepper. Grill for 5 minutes.

3. While chicken is cooking drizzle a little Olive Oil over tomatoes and season them.

4. Turn chicken over and add tomatoes to grill. Grill for further 5 minutes. Check that chicken is cooked. Leave
chicken and tomatoes to rest.

5. While chicken is cooking, melt the butter in a pan and boil a kettle of water. When butter is bubbling, stir fry
onions for 1 minute.

6. Put spinach in colander and wilt with the boiling water. Push leaves with wooden spoon to remove some of
the excess water. Tip spinach in with the spring onions, mix and add the cream. Bring to boil. Season well.
Finish with the nutmeg.

7. Slice the chicken and serve with the spinach mix, topped with the tomatoes.