1.

Heat the oven to 200°C (180°C fan).

2.

Heat the oil in a non-stick frying pan over a medium heat. Add the onions and salt, and cook, stirring often, until soft and golden (12–15 minutes). Add 1–2 tbsp water if they start to stick.

3.

Add the garlic and cook until fragrant (1 minute). Add the spinach and stir until wilted (2 minutes).

4.

Tip the mixture into a sieve and press out the excess liquid. Return it to the bowl, then stir in the soft cheese, pepper and nutmeg.

5.

Cut a deep pocket into the side of each chicken breast, taking care not to cut all the way through. Fill each pocket with the mixture, and secure with 2 cocktail sticks. Spoon any leftover filling around the chicken.

6.

Place the chicken in a baking dish and bake until cooked through with no pink meat and the juices run clear (20–25 minutes).

7.

Meanwhile, steam or boil the green beans and broccoli until just tender (4–5 minutes).

8.

Rest the chicken for 3 minutes, remove the cocktail sticks, and serve with the vegetables.