Delicious dinner, a real favourite in our house and easy to prepare. Eva loves this with a side of garlic bread and some broccoli. This is also really easy to make vegetarian, simply omit the chicken, prepare some penne pasta and add to the sauce which you prepare the same way. You can also bulk up by adding cooked penne - this is so versatile.

Serves3-4

4 chicken breasts

2 tbsp plain flour

1tsp each of dried mixed herbs and garlic powder

1/2 tsp each of salt and pepper

Mix the flour and dried seasonings together .

Cut the chicken breasts into 3/4 strips each breast and toss in the flour mix.

Fry until golden each side and set aside (they are not cooked at this point)

Sauce

1 tub mascarpone

4 cubes frozen spinach defrosted

1 cooked red pepper sliced

2tbsp pesto

50g breadcrumbs

25g grated parmesan

Mix the mascarpone. spinach, pepper, and pesto together in a bowl. Stir to combine well, season and add a little water to loosen.

Add the chicken to an oven proof dish, cover with the mascarpone mix.

Sprinkle over the bread crumbs and parmesan and bake for 30 mins until golden and bubbling.

Serve with pasta, and veg of choice.