Preheat the oven to 180C/350F/Gas 4.
Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.
Finely chop the parsley and tarragon then cut the taleggio into strips.
Roll the taleggio in the herbs and then stuff the cheese into the scored gaps in the chicken breasts.
Heat the garlic oil in a frying pan. Add the bacon to the pan and cook for three minutes.
Add the gluten free breadcrumbs to the pan and cook for a further three minutes.
Season the chicken with salt and freshly ground black pepper.
Scatter the gluten free breadcrumb mix over the chicken breasts, patting them down lightly.
Bake in the oven for 30 minutes.
2 chicken breasts, skin removed
20g/¾oz parsley, finely chopped
1 tbsp chopped tarragon
150g/5½oz taleggio cheese, cut into strips
75g/2½z lactose free butter
3 rashers smoked streaky bacon, finely chopped
two handfuls gluten free breadcrumbs
2 tbsp garlic infused oil
salt and freshly ground black pepper