Quick chicken mushroom gratin

A new creation which I'll be making again as it's super quick and also tastes just as good reheated the next day.

Serves 4
500g of chicken tenderloins
small pack of swiss brown mushrooms thickly sliced
50g grated parmesan cheese
50g of breadcrumbs
50g baby spinach leaves
5 tbsp of double or single cream
1 tbsp olive oil
1 garlic clove crushed 
1/2 tsp of chopped thyme (fresh or dry)
1 tsp of oregano (fresh or dry)
Pinch of salt 
Pinch of pepper

Preheat oven to 180c

1. Line the bottom of an oven dish with the spinach leaves and add the chicken in a single layer over the top. Season the chicken with a little salt and pepper.
2. Heat olive oil in a non-stick frying pan, add mushrooms and sauté for 5 minutes. Add the garlic, thyme, oregano and season with salt and pepper. Continue to cook for further 1-2 minutes before adding the cream. Warm the mixture through but do not bring to boil and then turn off the heat.
3. Pour the mushroom sauce over the chicken tenderloins
4. Mix the breadcrumbs with parmesan cheese and sprinkle over the top
5. Pop into the oven for 30-35 minutes

Serve with some steamed new baby potatoes and asparagus or green beans. A glass of red wine wouldn't go amiss either!

Easy Avocado & Tomato on Toast

This is ideal for breakfast or brunch

Serves 2

• 4 slices of bread (any type is fine)
• 2 vine ripened tomatoes sliced
• 1 small sliced avocado
• Handful of toasted pine nuts
• 1-2 tablespoons of extra virgin olive oil
• 1-2 tablespoons of balsamic vinegar
• Pinch of salt 
• Pinch of freshly ground pepper

Simply toast the bread and top with sliced avocado and tomatoes. Then sprinkle over the toasted pine nuts and drizzle with olive oil and balsamic. Finish off with a sprinkling of salt and freshly ground pepper. Delicious, healthy and oh so simple!