Hasselback Chicken & Sweet Potato Mash

Method For Chicken:

1.Spray a frying pan and cook the spinach on a medium heat in a splash until slightly wilted.

2.Stir in the ricotta and cook for 30-60 seconds, then allow to cool.

3.Cut slits into the chicken breasts about 1cm (½ inch) apart but don’t cut all the way through.

4.Stuff all of the spinach and ricotta mixture into the slits.

5.Season the chicken with salt and pepper and chicken seasoning.

6.Sprinkle the eatlean cheese on top.

7.Sprinkle the paprika over the chicken.

8.Bake in the center of a preheated oven for 30 minutes at 180C Fan, until the cheese has melted and the juices are clear.

Method For the Sweet Potato:

1.Bring a pan of water to boil. 

2.Boil until soft, and ready to mash.

**Serve with your 50g green beans per person**