Ingredients serve 4 .

750gr chat potatoes

olive oil cooking spray

4 (160gr each ) chicken breasts fillets

4 large bocconcini cheese , thinly sliced

1/2 baby spinach

4 garlic cloves thinly sliced

1/4cup fresh sage leaves

20gr butter sliced

Method

1. Preheat oven to 200/c . Lightly grease a large baking tray . Place potatoes in a saucepan and cover with cold water . Bring to a boil. Cook for ten minutes or until potatoes are tender . Drain . Place on prepared tray . Using a potato masher, partially squash potatoes . Spray with oil . Bake for 25minutes or until golden.

2. Meanwhile using a small sharp knife, cut a silt in the side of each fillet to form a pocket . Divide cheese and spinach between pockets . Secure with toothpicks . Season with salt and pepper.

3. Heat oil in a large frying pan over medium heat . Add garlic . Cook for 1 minute or until fragrant . Add sage is crisp and garlic golden . Using a fork transfer mixture to a late lined with baking towel . Increase heat to high . Add chicken to pan . Reduce heat to medium . Cook for 6minutes each side or until cooked through . Transfer to a plate. Set aside for 5minutes .

4. Drain excess oil from pan. Heat over medium high heat. Add 1/3 cup cold water. Bring to a boil.Cook , scraping pan 2 minutes or until reduce by half . Add butter. Cook swirling pan 2 minutes or until butter has melted. Stir in garlic and sage .

5.Place chicken on plates . Remove and discard toothpicks . Top with sauce . Serve with potatoes and salad leaves .

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