- 2 chicken breast fillets
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 1tbsp medium sherry
- juice 1 orange
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 225g pack fresh baby spinach
- 3tbsp raisin
- 3tbsp pine nuts, toasted
- generous pinch ground cinnamon
Pan-fry the chicken breast fillets, skin-side down, in 1tbsp of the olive oil for about 5 minutes until golden. Turn the breasts over and cook for 2 minutes more, then set aside.
Drain the oil from the pan, then add the garlic cloves, sherry and orange juice. Cover and simmer for 3 minutes.
Meanwhile, fry the onion and another crushed garlic clove in the rest of the olive oil for around 2 minutes until the mixture starts to soften.
Add handfuls of fresh baby spinach from a 225g bag and stir until wilted. Toss in the raisins, toasted pine nuts and the ground cinnamon, and season.
Place the chicken on top of the spinach and spoon over the sherry sauce. Serve with sauté potatoes.