• 2 x chicken breasts
  • bunch of asparagus
  • 4 bacon rashers
  • olive oil
  • salt and pepper
  • knob of butter
  • white wine vinegar
  • 250g cherry tomatoes
  • mixed herbs tspn


  • STEP 1
    Pan on high heat with splash of olive oil. Slice chicken breasts. Cut tough end off asparagus. Add chicken salt and peppered , asparagus and bacon to pan.
  • STEP 2
    Cook till chicken is cooked through and golden and until asparagus is cooked through and bacon crispy. Turning half way through.
  • STEP 3
    Stack chicken, bacon and asparagus to one side of pan. Add tomatoes butter splash of white wine vinegar and mixed herbs. Once bubbling reduce heat to simmer for a few minutes to make sauce.
  • STEP 4
    Divide asparagus onto plates place chicken on top and then the bacon on top of that. Squash the cooked tomatoes with a masher and mix with juices in pan. Place the tomatoes on to plate then pour the left over juices over the top of your stacks. Serve!

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