Stuffed Chicken Breast

Ingredients

• Spinach

  Raw

  100g

• Mascarpone

  Belgioioso - Freshdirect

  56g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Smoked Bacon Lardons

  Waitrose

  144 grams or 144g

• Baby New Potatoes

  Organic - Waitrose

  250 grams or 250g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 tbspn or 30g

Directions

1. Heat oven to 220C. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning. Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast. Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.

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