Chicken fillet with spinach, raisins and fried potato wedges

Heat 1 tablespoon of baking product in a frying pan and fry the potato wedges on a medium-high setting in 12-15 minutes until golden brown. Shovel or shake them regularly.

In the meantime, heat 2 tablespoons of baking product in a frying pan and wait until it turns brown. Fry the chicken breasts on a high setting in about 3 minutes around light brown. Fry them for about 15 minutes at medium height until golden brown and done.

Meanwhile, heat 1 tablespoon of baking product in a wok pan and fry the onion rings until transparent.

Spoon the garlic and spinach through and stir fry for about 5 minutes until the spinach has shrunk. Stir fry the raisins for a few more minutes.

Season with salt and pepper and spread the spinach, potatoes and chicken breast over plates.