BACON-WRAPPED CHICKEN KIEV

SERVES 4 READY IN 40 MINUTES

4 reduced-fat cheese triangles 2 garlic cloves, crushed zest and juice of 1 unwaxed lemon 25g fresh flat-leaf parsley, leaves finely chopped

4 skinless and boneless chicken breasts

4 back bacon rashers, all visible fat removed low-calorie cooking spray 400g dried tagliatelle

250g tomatoes, sliced, to serve 100g salad leaves, to serve

★ Preheat your oven to 200C/180C fan/gas 6. In a small bowl, mix together the cheese, garlic, lemon zest and 10g parsley, then season. Using a sharp knife, slice a pocket lengthways into the thickest part of each chicken breast, being careful not to slice all the way through. Spoon a quarter of the cheese mixture into each pocket and press the chicken together to seal. Lay a slice of bacon widthways over each chicken breast (covering the pocket) and tuck the ends underneath.

★ Put the chicken on a nonstick baking tray and spray with low-calorie cooking spray. Bake for 25 minutes or until cooked through. Meanwhile, cook the tagliatelle according to the pack instructions, then drain and toss with the lemon juice and remaining parsley. Divide the chicken Kievs and tagliatelle between 4 plates and add a twist of black pepper. Toss together the tomatoes and salad leaves, and add to the plates to serve.

low-calorie cooking spray

1 large onion, finely chopped

2 garlic cloves, crushed

300g dried risotto rice

200g thin-stemmed broccoli, cut into 3cm lengths 200g runner beans,

cut into 3cm lengths 70g frozen peas

zest and juice of 1 unwaxed lemon, plus 1 cut into wedges to serve

1 litre hot chicken stock

1 pack raw peeled king prawns

(around 200g) 100g baby spinach

★ Preheat your oven to 200C/180C fan/gas

6. Spray a flameproof casserole dish with low-calorie cooking spray and place over ★