4 small (about 150g each/5.3oz) single chicken breast fillets, trim excess fat.
3 teaspoons extra virgin olive oil
1 bunch (about 500g/17.5oz) silverbeet/chard (you could also use spinach) white stems removed, coarsely chopped
50g (1/4 cup) raisins, coarsely chopped
2x300g/10.5oz carton pumpkin mash (to make from scratch see our “Pumpkin Mash” recipe in sides).
Step 1: Cut each chicken breast in half horizontally. Pour 1 teaspoon of olive oil into a pan and heat over medium-high heat. Season the chicken with salt and pepper. Add half the chicken to the pan and cook for 3 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with 1 teaspoon of oil and the remaining chicken.
Step 2: Heat the remaining oil in the pan over medium-high heat and add the silverbeet and raisins. Cooking, tossing, for 3-4 minutes or until the silverbeet wilts.
Step 3: Meanwhile, heat the mash following packet directions. Divide the mash among serving plates. Top with the silverbeet/chard mixture and chicken to serve.
Recipe: Australian Good Taste - September 2009 , Pg. 64, Alison Roberts.
Photo indicative only