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1
Preheat the oven to 400u00b0F.
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2
Heat 2 tbsp of the oil in a large skillet on medium heat. Cook garlic for 30 seconds or until fragrant. Add spinach and raisins and cook until spinach wilts.
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3
Drain pan contents in a fine sieve. Coarsely chop spinach and transfer with raisins to a bowl. Add lemon juice, ricotta and Parmesan; mix well. Season with salt and black pepper.
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4
Place chicken breasts, skin-side down, on a cutting board. Halfway down the breast, make a 1/2 inch-long incision with a small, sharp knife, stopping just short of the other side. Stretch this cavity out with your finger to make a good space. Place filling into a piping bag and pipe into each breast. (If you don't have a piping bag, use a teaspoon.) Don't overfill; there should be a small gap between filling and outside edge. Secure opening with a couple of toothpicks. Season chicken.
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5
Heat remaining olive oil in large skillet on medium heat. Cook chicken for 2 mins on each side, or until nicely browned. Transfer to a baking pan. Bake for 22-25 mins, until cooked through. Let stand for 6 mins then slice chicken breasts on an angle.
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6
Meanwhile, place potatoes in a saucepan of salted water; bring to a boil. Reduce heat to low; simmer for 12-15 mins, until tender. Drain and transfer to a bowl. Add vinegar, oil and mint and season to taste.
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7
For the Galliano vanilla grapes, place honey in a small saucepan and bring to a boil. Add Galliano and cook until reduced by half. Add grapes and cook on medium heat for 2-3 mins. Add lemon juice. Remove from heat.
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8
To serve, arrange potatoes and grapes on plates. Top with chicken and drizzle with Galliano vanilla sauce.
