Creamy Kale and Chicken

50g curly kale, finely chopped
1/2 lemon
2 tbsp mascarpone
1 cloves of garlic, crushed
2 skinless chicken breasts
6 rashers smokey bacon

Heat oven to 220C / gas mark 7. Boil kale until tender, about 4 minutes. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with mascarpone, garlic, lemon zest and seasoning.

Cut a slit in each chicken breast and stuff with creamy kale. Gently stretch the slices of bacon and wrap three around each breast.

Bake for 20-25 minutes depending on size of chicken breasts. The chicken can be cooked
on top of a selection of vegetables (cut the vegetables quite small so they cook in roughly the same time as the chicken).