Step 1

Preheat oven to 200°C. Place spinach in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds or until just wilted. Refresh under cold running water. Drain and squeeze out excess liquid.

Step 2

Cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Gradually add milk and mash until creamy. Stir through chives.

Step 3

Meanwhile, use a small sharp knife to cut a deep horizontal slit into the side of each chicken breast to create a pocket (don't cut all the way through). Divide tomato, bocconcini and spinach among pockets. Secure with toothpicks.

Step 4

Heat a non-stick frying pan over high heat. Spray with oil. Cook chicken for 2 minutes each side or until lightly browned. Transfer to a baking tray. Bake for 10 minutes or until cooked through. Cover with foil and set aside for 5 minutes to rest.

Step 5

Remove toothpicks from chicken and serve with potato and broccolini.