This one was a pretty easy, leave-to-cook option for a weeknight. Chicken, sage and bacon baked with thin potato rounds and served with grilled zucchini topped with parmesan cheese.
1 chicken breast (halved lengthways)
1 dozen fresh sage leaves
2 rashers of bacon
2 medium sliced potatoes
Simply layer the sage on top of each chicken breast half then wrap with bacon and place in the centre of a baking dish. Place sliced potato around the outside, drizzle with olive oil and roast for about 30-40 mins on 200ºC or until chicken is ‘just’ done.
Quarter the zucchini lengthways, top with parmesan and grill until parmesan goes golden coloured. Then serve.