- 100g curly kale, finely chopped
- 1 lemon, ½ zested, ½ cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp mascarpone
- 2 garlic cloves, crushed
- 4 skinless chicken breasts
- 12 rashers smoked, streaky bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 500g parsnips, peeled and cut into batons
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 red onions, halved and cut into wedges, roots left intact
- 500g sweet potatoes, peeled and cut into thin discs
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 220C/200C fan/gas 7. 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.