Make chicken breasts all the more flavoursome by coating in fragrant Italian herbs and wrapping in salty bacon before roasting until crisp and golden. Served alongside a vibrant asparagus and tomato salad, this easy chicken recipe is sure to become a firm family favourite and can be on the table in less than an hour.
Preheat the oven to gas 6, 200°C, fan 180°C. Sprinkle the chicken breasts with the dried herbs and season lightly. Wrap 2 bacon rashers round each chicken fillet. Put on a foil-lined baking sheet, drizzle with the oil and roast in the oven for 25-30 minutes.
Meanwhile, make the salad. Bring a pan of water to the boil and cook the asparagus for 2 minutes, then drain.
In a large bowl, mix together the lemon juice, olive oil and dried herbs, stir in the tomatoes and season well. Add the asparagus to the tomato mix and toss to coat in the dressing.
Put the chicken fillets on plates and serve with the salad on the side.
Freezing and defrosting guidelines
Freeze the chicken only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.