Crusted & feta- stuffed chicken with spinach and tomato salad

A simple dish with just four ingredients.

Ingreadient

• 1 pack The Levantine Table Whipped Feta Dip
• 1 pack Essential spinach
• 2 Waitrose British Chicken Breast Fillets
• 1 pack Cooks' Ingredients Mediterranean Crust

Step by step

1. Spoon the mint oil and tomatoes from the feta dip. Set aside. Wilt 150g spinach, then cool, squeeze well and mix with ½ the dip.
2. Cut a pocket in each chicken fillet and stuff. Put into a roasting tin, season, then spread with 1 tbsp dip. Sprinkle on 2 tbsp Mediterranean style crust and drizzle with extra olive oil. Roast at 190ºC, gas mark 5 for 35 minutes, or until thoroughly cooked with no pink meat and the juices run clear.
3. Chop the tomatoes. Toss with the remaining spinach and mint oil, plus lemon juice, if liked. Serve with the chicken and any remaining dip.