Spinach and feta chicken breasts

Method

• Step 1
  Place the spinach in a large frying pan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until spinach wilts. Remove from heat and set aside to cool slightly.
• Step 2
  Squeeze as much excess liquid from the spinach as possible. Use a large knife to coarsely chop and transfer to a small bowl. Add the feta and stir to combine.
• Step 3
  Cut a small pocket in the side of each chicken breast. Spoon the spinach mixture into each pocket. Wrap 2 prosciutto slices around each to enclose filling.
• Step 4
  Cook the potato in a large saucepan of boiling salted water for about 15 minutes. Add the peas and cook for 1 minute or until heated through. Drain well and return to pan. Mash until smooth. Add sour cream and milk and stir to combine. Taste and season.
• Step 5
  Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until golden brown and cooked through.
• Step 6
  Spoon mashed potato evenly among serving plates. Slice the chicken and arrange on the potato and serve immediately.