• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel). 
• Pop the potatoes onto a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil.
• Spread out in a single layer and bake on the top shelf of the oven for 25-35 mins.

• Place your hand flat on top of the chicken breast.
• Slice it from thicker end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Repeat with the other breast(s).

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Mix the breadcrumbs with the Italian cheese and season with salt and pepper.
• Lay the chicken on a separate lined baking tray. Season with salt and pepper. Spread half the mustard (per 2P) over the chicken.
• Sprinkle the breadcrumb mix over the top, then drizzle with oil.
• Bake in the middle shelf of the oven until golden and cooked through, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Add the chopped tomatoes, worcester sauce and some salt and ½ tsp sugar (per 2P).
• Cover and simmer until slightly thickened, 5-7 mins.

• Stir in the spinach and cook until wilted and warmed through, 1-2 mins.
• Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. Stir through a knob of butter.

• Divide the roasted potatoes and chicken between plates.
• Drizzle the tomato sauce over the chicken.