4 skinless chicken breasts

30g spinach

8 rashers lean bacon

2 garlic cloves

100g pot Quark cheese

2 tbsp freshly chopped tarragon

2 tsp finely grated lemon zest

Fry Light cooking Spray

Pre-heat the oven to 200oC/400oFGas 6.  Cut a pocket into the side of each chicken breast.

Blanch the spinach in a little boiling water until wilted.  Drain, squeeze out any excess water and place in a bowl.  Crush the garlic and add to the bowl with the Quark cheese, tarragon, and lemon zest.  Season well and stir to combine.

Stuff each chicken breast with the Quark mixture and then wrap with two bacon rashers held together with a tooth pick.  Sear on a hot griddle pan or frying pan for a few minutes on each side, then transfer to a non-stick baking tray lined with parchment.  Spray lightly with Fry Light and bake for 20 minutes or until cooked through.  Serve immediately with steamed vegetables or salad.

(This recipe can also be cooked on a barbecue covering the chicken instead with tin foil)