Serves 4

• 4 chicken breast fillets, halved lengthways
• olive oil
• sea salt and black pepper
• fresh thyme
• 160g streaky bacon

For The Salad

• 80g wild rocket
• 2 balls fresh mozzarella
• 3 Roma tomatoes, sliced

For The Dressing

• 1 garlic clove, crushed
• 2 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp honey
• ¼ cup extra virgin olive oil

1 Brush the chicken breasts with olive oil and season well. Sprinkle with thyme. Wrap the bacon around the chicken breasts, secure with a toothpick.
2 Heat a griddle pan, cook the chicken on both sides until cooked through; set aside.
3 Toss together the rocket leaves, fresh mozzarella and tomatoes.
4 For The Dressing Whisk together the garlic, mustard, vinegar and honey and slowly whisk in the olive oil. Season.
5 To Serve Serve chicken with the salad, and drizzle with the dressing.

Text and image: Fairlady