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Preheat the oven to 200°C/Gas6. Heat the light olive oil in a large heavy-based frying pan.
Put the butter in a mixing bowl with the sage and one tablespoon of the maple syrup. Season generously with sea salt and black pepper and mix really well. Take the chicken breast and bash flat with a frying pan or tenderizer (try to keep the skin in tact). Next, carefully lift up the skin of each chicken breast. Massage the seasoned butter into the flesh along with plenty of seasoning. Place in the hot frying pan skin side down with any remaining butter.
Meanwhile, place the two tablespoons of olive oil in a heavy-based ovenproof frying pan. Add the onion and cook over a medium heat for about 1-2 minutes until softened but not coloured, stirring occasionally. Stir in the canelinni beans and continue to cook for another minute until heated through.
After a couple of minutes turn over the chicken and drizzle with the remaining butter. Put in the oven for a couple of minutes.
Pour the cream into the bean mixture and then whizz to a puree with a hand-blender. Stir in the Fontina and chives and season to taste.
To serve, divide the mash between four warmed serving plates, cut each breast on the diagonal and place on top with a spoonful of wilted spinach and any buttery juices left from the pan.
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