Stuffed tarragon chicken with bacon and roasted vegetables
4 skinless chicken breasts, approximately 120 g (4 oz) each
4 tbsp low-fat cream cheese
2 cloves garlic, crushed
1 tbsp tarragon, roughly chopped
4 rashers lean bacon
160 g (5½ oz) asparagus spears, woody ends trimmed
160 g (5½ oz) courgette, cut into 1-cm (½-in) slices
2 tsp olive oil
½ lemon, juice
chilli flakes, pinch
Preheat the oven to 200°C/400°F/gas mark 6. Place the chicken breasts on a board and carefully cut a 2.5-cm (1-in) pocket into the side of each piece.
Beat together the cream cheese, garlic and tarragon, season with pepper and carefully spoon a quarter of the stuffing mixture into each chicken breast. Pinch the seams of the cut flesh together and carefully wrap each breast in a piece of bacon.
Place the chicken breast, seam-side down, on a baking tray and roast for 20 minutes, until cooked through.
Toss the vegetables in the oil, lemon juice and chilli flakes and roast in the oven for the final 10–12 minutes of cooking time, until golden brown.
Tips & variations
You can stuff the chicken, wrap it in the bacon and then freeze it ahead of time. You can also serve with additional steamed vegetables on the side.