Baked chicken with tapenade and mozzarella

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.