This is lovely simple recipe, that’s actually pretty healthy too.  So good for a quick weekend bite or a mid-week dinner. It could go well with a Pinotage, and Fleur du Cap‘s is hard to beat.  It has a deep red colour with purplish edges. On the nose it shows ample berry fruit with a sweetish fruitcake character enhanced by a spicy oak finish. Full-bodied on the palate with ripe plum flavours, this robust red is supported by a good tannic backbone.

fleur du cap, pinotage, south africa uncorked, south african wine

Ingredients (per person)

  • Olive oil
  • 25g baby spinach
  • handful of pine nuts
  • 2 spring onions
  • 2 prunes, chopped
  • Salt and pepper
  • 1 small skinless chicken breast
  • 1tbsp honey
  • 100g tenderstem broccoli and baby new potatoes, steamed, to serve


Set the oven to 200°C/400°F/Gas Mark 6.

Heat some olive oil in a non-stick frying pan. Add the shredded spinach, chopped spring onions, pine nuts and prunes. Cook until the spinach wilts. Season.

Cut a slit in the top of the chicken and open out. Press in the spinach mixture. Place the chicken on baking parchment on a baking tray and drizzle over the honey. Bake in the centre of the oven for 20-30 mins, or until the juices run clear when the chicken is pierced, and it’s starting to turn golden.

Transfer the chicken to a serving plate. Spoon over any juices that have run out. Serve with broccoli and steamed baby potatoes.