ingredients

• 4 large chicken breasts
• 8 rashers of streaky bacon (preferably not dry cured)
• 3 large leeks
• 3 cloves of garlic
• 2 tblsp olive oil

For the Salad

• Fresh wild rocket
• Fresh parmesan
• 3 tblsp olive oil
• 2 tblsp balsamic vinegar
• 1 tsp unrefined sugar

For the potatoes...(!)

• Guernsey new potatoes (not Jersey!)
• Roughly ground sea salt

method

Firstly prepare the chicken. Slice the chicken breasts along one side so they can be opened "butterfly style".

Heat the olive oil in a saucepan on a low heat and add the leeks, sweat these for a good 15 minutes before adding the garlic (finely chopped), cook for a further 5 mins. take off the heat and allow to cool slightly.

Spoon this leek/garlic mixture into the open chicken breasts and fold each one closed, wrap 2 rashers of bacon around each breast to hold it closed and then wrap each individually in foil.

Place in the oven at gas mark 5 (205C 400F) for about 35 minutes.

While the chicken is cooking, place the potatoes in a pan of salted water and boil for 20-25 minutes.

For the salad.

Wash the rocket and place in a bowl, use a potato peeler to make thin slivers of parmesan and pile on top of the rocket.
Mix the olive oil and balsamic, whisk until mixed and then add the sugar, allow to sit for a couple of minutes before whisking again, drizzle over the rocket and parmesan.

When the chicken is done, remove from the foil and place on warmed plates, add the potatoes and sprinkle them with the course sea salt (add butter if you're taking the dairy option) and serve.