How to make
Cut the onion into very thin crescents. Peel and cut the potatoes into thin slices as for chips. Cut the garlic cloves and the olives into thin slices as well.
Mix the potatoes with the onions and garlic, olives and oil and season with salt and black pepper.
Line a tray with baking paper and distribute the potatoes with the vegetables in 4 piles (spread out). Bake for 20 minutes in an oven heated to 390°F (200°C).
Meanwhile, pound the chicken breasts a little bit.
Strain the defrosted spinach well. Mix the cream cheese, spinach and nutmeg. Spread the mixture over the chicken breasts. Put 4-5 cherry tomatoes on top. Sprinkle with a little salt.
Remove the tray of baked potatoes and place one chicken fillet on top of each nest. Bake for 25 minutes in the oven heated to 390°F (200°C), until the chicken is ready and the tomatoes are roasted.
The chicken fillet with cream cheese, spinach and cherry tomatoes is ready.
