INGREDIENTS: - 750g chat potatoes - olive oil cooking spray - 4 (160g each) chicken breast fillets - 4 large bocconcini cheese, thinly sliced - 1/2 cup baby spinach - 1 tablespoon olive oil - 4 garlic cloves, thinly sliced - 1/4 cup fresh sage leaves - 20g butter, diced - salad leaves INSTRUCTIONS: Preheat oven to 200'c / 180'c fan-forced. Lightly grease a large baking tray. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. Bake for 25 minutes or until golden. Meanwhile, using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide cheese and spinach between pockets. Secure with toothpicks. Season with salt and pepper. Heat oil in large frying pan over medium heat. Add garlic. Cook for 1 minute or until fragrant. Add sage. Cook for 1 minute or until sage is crisp and garlic golden. Using a slotted spoon, transfer mixture to a plate lined with paper towel. Increase heat to high. Add chicken to pan. Reduce heat to medium. Cook for 6 - 8 minutes each side or until cooked through. Transfer to a plate. Cover. Set aside for 5 minutes. Drain excess oil from pan. Heat over medium-high heat. Add 1/3 cup cold water. Bring to the boil. Cook, scraping pan, for 1 - 2 minutes or until reduced by half. Add butter. Cook, swirling pan, for 1 - 2 minutes or until butter has melted. Stir in garlic and sage. Place chicken on plates. Remove and discard toothpicks. Top with sauce. Serve with potatoes and salad leaves. (Source: Australia's Super Food Ideas March 2011)
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