Roast chicken breast with mixed grilled mushrooms and new potatoes
- 600–700 g mixed mushrooms (portobello, shiitake, button)
- 250 g baby spinach
- 3 cloves of garlic
- 1 kg new potatoes
- 2 whole skinless chicken breast fillets or 4 chicken supremes
- chicken seasoning mix
- salt and pepper, olive oil
Lightly oil the base of an ovenproof dish. Rub the chicken breasts thoroughly with the seasoning mix then place them in the dish with a little water. Cover and roast for approximately 1 hour.
Cut the new potatoes in half, place on a baking sheet, sprinkle with olive oil, salt, and cumin, and roast until crisp.
Slice the mushrooms, season with salt, pepper, and garlic, then sauté in a little oil. Add the fresh, washed spinach at the end of the cooking time. Allow to wither (3–4 minutes), stir into the mushrooms, then serve with the roast chicken breasts and potatoes.
An excellent spring meal that would grace any festive table.