2 chicken breasts, each about 150 g (5 oz), thinly sliced
2 teaspoons Cajun spice
250 g (8 oz) baby plum tomatoes
300 g (10 oz) fresh spinach leaves, washed and drained
125 g (4 oz) Danish blue cheese, crumbled
Cook the potatoes in a large pan of lightly salted boiling water for 5 minutes. Drain well.
Meanwhile, heat the oil in a large wok or frying pan and cook the chicken for 5 minutes over a high heat until golden and cooked. Remove from the pan with a slotted spoon and set aside. Add the drained potatoes to the pan and cook over a high heat for 10 minutes until golden and softened.
Return the chicken to the pan with the Cajun spice and toss well to coat. Add the tomatoes and spinach leaves and toss and cook for 5 minutes, until the tomatoes have softened and the spinach has wilted.
Crumble the cheese into the pan and remove from the heat. Toss lightly to allow the cheese to soften slightly, then spoon on to warmed serving plates.