Baked chicken with tapenade and mozzarella
- Serves: 4
- Cooking Time: 60 mins
- Course: Main Course
- Cuisine: Italian
- 4 chicken supremes, skin on
- 2 bags baby spinach (about 400g)
- Big knob butter
- 2 cloves garlic, crushed
- 1 ball buffalo mozzarella
- 4 tbsp olive tapenade
- Chives to garnish
Preheat an oven to 180 degrees/gas 4.
Place the chicken breasts flat side down on a board and make a slit along the length of each one to create a pocket for the stuffing.
Saute the spinach over a medium heat in the butter and garlic. When the spinach has wilted – about five minutes – leave the mixture to cool before squeezing out the excess juices.
Stuff the pockets of each chicken breast with a generous handful of spinach and a slice or two of mozzarella – it doesn’t matter if it oozes out; that’s the plan. Bake for 30-40 minutes until the skin is crispy, continually basting with the juices to keep it moist. Serve with a simple tomato salad.