Potato-crusted chicken with spinach

Ingredients

For 1 serving

• Chicken breast140 g
• Potatoes180 g
• Rosemaryto taste
• Spinach200 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Method

1. Preheat the oven to 210 °C (conventional) and line a small tray with baking paper.
2. Peel the potatoes, grate them on the coarse side of the grater and squeeze them hard in a tea towel so the crust turns crisp; season with the chopped rosemary, salt and half the oil.
3. Cut the chicken breast into slices about 1.5 cm thick, season with salt and pepper and lay them on the tray; cover with the potatoes, pressing down firmly with your hands.
4. Bake for 25 minutes, until the crust is golden and the chicken is no longer pink in the centre.
5. Meanwhile wash the spinach; in the last few minutes of baking heat the remaining oil in a frying pan over medium heat with the crushed garlic, add the spinach and sauté for 2–3 minutes, until wilted; season with salt and remove the garlic.
6. Serve the potato-crusted chicken with the spinach.