Fri, 14 November 2025
(Serves 2)
Ingredients
• 150g cherry tomatoes
• 1.5 tbsp extra-virgin olive oil
• Sea salt and black pepper
• 2 skin-on chicken breast fillets
• 2 garlic cloves, chopped
• 50g baby spinach, roughly chopped
• 125ml thickened (heavy) cream
• ½ tbsp red miso paste (white/shiro also works)
• Finely grated Parmesan cheese, to serve
• 1 tbsp chopped flat-leaf parsley
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Method
1. Roast the tomatoes
Preheat the oven to 200°C.
Spread the tomatoes on a baking tray, drizzle with ½ tbsp olive oil, season with a pinch of salt, and toss.
Roast for 15 minutes until blistered and collapsed.
2. Prep and season the chicken
Lightly flatten the thicker end of each fillet so they cook evenly.
Season both sides with salt and pepper.
3. Sear the chicken
Heat a large frying pan over high heat or you can do this in the air fryer also. 220c for 5 mins. 120g fillet. Add ½ tbsp olive oil and place the chicken skin-side down.
Cook for 6–7 minutes until the skin is deep golden.
Flip and cook for another 2–3 minutes. Transfer to a plate.
4. Make the sauce
Reduce the heat to medium and add the remaining ½ tbsp olive oil.
Add the garlic and cook for 1 minute. Add the roasted tomatoes and their juices. Gently squash the tomatoes and let them bubble for 2 minutes. Add the spinach and cook until wilted.
Stir in the miso, then the cream.
5. Finish the dish
Return the chicken to the pan, skin-side up.
Simmer gently for 5 minutes or until just cooked through.
Sprinkle over the parsley and Parmesan before serving.
Tue, 24 March 2026
Chef: Aisling Larkin
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