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Greek · Dessert
Lemon and oregano Chicken Breast Cake
Our tested Roasted Chicken Breast Cake: herby, generous, and balanced with lemon and oregano. Serves 6 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the red wine vinegar and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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