Chicken florentine

For serves 4

Ingredients:

4 small chickenbreast fillets, trimmed
1/4 cup plain flour
2 tablespoons olive oil
200g baby spinach
1 garlic clove, crushed
125g mozzarella cheese, thinly sliced
700ml bottle Italian tomato pasta sauce
2 teaspoons white sugar
1/2 cup basil leaves, finely shredded
oven-roasted chat potatoes and steamed broccolini, to serve

Preparation:

1. Cut each chicken breast in half through the centre. Cover 1 piece of chicken with a piece of plastic wrap. Using a meat mallet or a rolling pin, pound chicken until about 1cm thick. Repeat with remaining chicken pieces. Sprinkle flour on a plate and season with salt and pepper. Coat chicken pieces in flour, shaking off excess.
2. Heat 2 teaspoons oil in a large, non-stick frying pan over high heat. Add spinach and garlic. Cook for 1 to 2 minutes or until spinach wilts. Season with salt and pepper. Remove to a plate. Wipe pan clean.
3. Heat remaining 1 1/2 tablespoons oil in frying pan over medium-high heat. Add chicken and cook, in batches, for 2 minutes each side or until golden. Remove to a baking tray lined with baking paper. Arrange chicken in a single layer. Top with spinach mixture and mozzarella. Preheat grill on medium-high heat.
4. Pour pasta sauce into frying pan. Bring to a simmer. Cook for 5 minutes. Stir in sugar and basil. Place chicken under grill and cook for 2 minutes or until cheese melts.
5. Divide pasta sauce between shallow serving plates. Top with florentine chicken and serve with potatoes and broccolini.