Creamy Tuscan Chicken

Instructions

1. Preheat the oven to 220°C fan / 240°C / Gas Mark 9.
2. Place the cherry tomatoes onto a baking tray, spray with low-calorie cooking spray, season with salt and black pepper, and roast for around 20 minutes until softened and slightly caramelised.
3. Meanwhile, spray a large frying pan with low-calorie cooking spray and fry the diced onions and crushed garlic over medium heat until softened.
4. Add the butterflied chicken breasts to the pan and cook for 10 minutes on one side.
5. Pour in the chicken stock and stir through the dried basil and oregano.
6. Flip the chicken breasts, place a lid on the pan, and cook for another 10 minutes until the chicken is cooked through.
7. Remove the pan from the heat and stir through the light soft cheese until melted into a creamy sauce.
8. Add the roasted cherry tomatoes and fresh spinach, stirring gently until the spinach has wilted.
9. Season to taste with salt and black pepper before serving.