POPEYE'S CHICKEN

This is one of those totally comforting meals - the sort of food that feels like a hug. Nutmeg and spinach is a classic combo too, which I'm sure you'll love as much as I do.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your grill to maximum.

Step 2

Butterfly your chicken breast by slicing into the side of the breast. Keep cutting until the breast is almost sliced in half lengthways, but stop your knife just short of fully slicing the breast in half. Open the breast up like a book, drizzle with a little olive oil and season with a generous pinch of salt and pepper. Grill the chicken breast for 5 minutes, and while it's cooking drizzle a little olive oil over the cherry tomatoes and season with salt and pepper.

Step 3

After 5 minutes flip the chicken over and lay the tomatoes next to it. Grill for a further 5 minutes, by which time the chicken should be cooked and the tomatoes soft, but still holding their shape. Check that the chicken is cooked through by slicing into it to make sure that the meat is white all the way through, with no raw pink bits left. Leave the chicken and tomatoes to rest until you're ready to eat.

Step 4

While the chicken is cooking, throw the butter in a frying pan over a medium heat and bring a kettle to the boil. When the butter is bubbling, chuck in the spring onions and stir-fry for 1 minute.

Step 5

Tip the spinach into a colander and pour over the freshly boiled water from the kettle. When the spinach has wilted, push the leaves with a wooden spoon to remove some of the excess moisture. Tip the spinach into the pan with the spring onions and stir to mix. Pour in the cream and bring to the boil. Season well with salt and pepper and finish with a pinch of grated nutmeg.

Step 6

Slice the chicken breast and serve with the yummy spinach topped with the grilled tomatoes for a dinner worthy of any table.