4 boneless chicken breasts, skin on
100 grams soft feta cheese
2 cloves garlic, crushed
finely grated zest 1 large lemon
1 teaspoon dried tarragon
sea salt and freshly ground pepper
8 long slices streaky bacon
4 toothpicks or kitchen string
Green Beans with Sizzled Cherry Tomatoes
350 grams flat green beans, stem end trimmed
1 tablespoon olive oil or butter
1 clove garlic, crushed
⅓ cup roasted skin-on almonds, roughly chopped
1 punnet cherry tomatoes
Preheat the oven to 180°C.
Mash the feta, garlic, lemon zest and tarragon in a bowl and season with a little salt and a generous grind of pepper. Divide into four portions.
Cut a pocket in each chicken breast and spread with half of one portion of the feta mixture. Loosen the skin and spread underneath with the remaining portion of cheese, spreading it evenly onto the meat and smoothing the skin back over the top.
Season both sides of the breast and wrap in two slices of bacon, finishing with the ends underneath the chicken. Secure with a toothpick or kitchen string.
Place in a baking dish and roast for 30 minutes or until the chicken is cooked through, basting occasionally with the juices. Cooking time will depend on the thickness of the chicken. The juices should run clear when a skewer is inserted into the thickest part of the chicken.
Rest the chicken for 5 minutes. Remove the toothpicks or string before slicing thickly and serving with the green beans if desired.
Green Beans with Sizzled Cherry Tomatoes: Cook the beans in plenty of boiling salted water until tender. Drain and cover to keep warm.
Add the oil or butter, garlic and almonds to the saucepan and when sizzling add the cherry tomatoes. Cook for a couple of minutes until the tomatoes start to soften and burst. Place the beans in a serving bowl and top with the warm tomatoes.