Preheat the oven to 200C/400F/Gas 6.

For the chicken, wrap the breast with the bacon rashers. Rub the bacon-wrapped breast with the olive oil and season both sides with salt and freshly ground black pepper.

Heat an ovenproof frying pan over a high heat. Add the bacon-wrapped chicken and pan fry for one minute on each side until browned. Transfer to the oven and roast for 12-15 minutes, or until the chicken is completely cooked through.

To make the mash, mash the cooked pumpkin using a potato masher or a ricer.

Add the lactose free cream and Parmesan, mix together well and season, to taste, with salt and freshly ground black pepper. To serve, place the mashed pumpkin on  a large warmed plate, with wilted spinach and chicken.


For the chicken

150g/5½oz chicken breast

2 slices smoked back bacon

1 tbsp olive oil

salt and freshly ground black pepper

For the mash

½ pumpkin, seeds removed, chopped, boiled until soft and drained

50g/1¾oz Parmesan - grated

50ml/2fl oz lactose free double cream

salt and freshly ground black pepper

To serve

Wilted spinach

Pan-fried bacon-wrapped chicken breast with parmesan & pumpkin mash

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