Herb-crumbed chicken with crushed carrots

Method

• 1
  Cook the carrot in a saucepan of boiling water for 10 minutes or until soft.
• 2
  Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with salt and pepper.
• 3
  Place stuffing mix on a plate. Add the chicken and press to coat both sides. Season with salt and pepper.
• 4
  Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until golden and cooked through. Thickly slice.
• 5
  Drain the carrots and return to the pan. Place over medium heat and stir to remove excess moisture. Coarsely mash the carrots and add honey and extra butter.
• 6
  Divide the carrot mixture among serving plates. Top with the chicken. Serve with spinach.