2 skinless, boneless chicken breasts
1 small banana, peeled and mashed
25 g Cheddar cheese
2 tablespoon snipped chives
4 rashers rindless streaky bacon
1 tablespoon sunflower oil

To garnish

Slices of banana and sprig of parsley

Pre-heat the oven to 200ºC. Cut a horizontal slit along the centre of each chicken breast. Mix together the mashed banana, cheese and chives. Use the mixture to stuff each piece of chicken in the cut slit. Stretch each bacon rasher with the back of a knife. Use two rashers to wrap securely around the chicken breast. Place the chicken breasts on a baking tray, brush with oil and cook in the pre-heated oven for about 40 minutes until cooked through. Serve with instant chicken gravy, mixed with a tablespoon of cranberry sauce and grated rind of one orange. Serve with a seasonal salad or with a small baked potato and a green vegetable garnished with slices of banana.

Energy 242kcal, Protein 40g, Carbohydrate 46g, Fat 34g, Fibre 6g.

Calculated to include 50g cooked peas and one small potato per serving.