Roast mushroom, chicken and spinach stacks
( SERVES 4 )
- Cook spinach, washed, with stems removed in boiling, salted water for 1 minute then drain well. Squeeze out excess moisture and place in the bowl of a food processor. Process spinach with low fat sour cream and pesto to form a smooth paste. Season with salt and pepper. To serve, gently reheat in a saucepan, stirring continuously, or microwave until hot.
- Heat oven to 190 degC. Place small skinless chicken breasts, trimmed of fat, large field mushrooms and small tomatoes in an oven pan, drizzle with a little oil and season with salt and pepper. Roast for 20 minutes.
- Place chicken on warmed serving plates, top each chicken breast with a mushroom, a spoonful of spinach purée and a roast tomato. Serve immediately.