12 sage leaves
1 bag washed spinach
200ml/7fl oz fresh chicken stock
200g/7oz plain flour, plus extra for dusting
salt and freshly ground black pepper
1 tbsp olive oil
50g/2oz butter, softened
150ml/5fl oz double cream
150g/5oz strong goats' cheese
4 x 200-225g/7-8oz chicken breasts, skin on