Chicken and Bacon Popper/Melt

150g chicken breast

2 rashers of smoked streaky bacon

25g cheese of your choice

Diced red pepper, pickled jalapeno, white onion and sweet pickles

1 tsp French's american mustard

1 TBSp (12g) BBQ sauce

1/2 tsp smoked paprika

1/2 tsp cumin

Cracked black pepper

Preheat your oven to 180C (360F).

Take your chicken breast and slice lengthways through the breast without fully cutting into two. You should then be able to open and butterfly the breast. Make up the marinade paste in a small bowl by combining the mustard, paprika, cumin and black pepper. Dice 1/2 a sweet pickle, 1/8 red pepper and onion, then choose your amount of jalapeño on your heat preference or omit. Apply the marinade smearing over the breast, lay flat and assemble sliced vegetables and cheese into the chicken.

Fold the chicken onto itself, wrap two slices of streaky bacon around the whole breast and secure with toothpicks. Pop the breast onto a baking tray or pie dish and roast in the oven for 30 minutes. When the 30 minutes is up, add your BBQ sauce and return back to the oven for 10 minutes or until the sauce tacks onto the outside of the chicken.

Enjoy on their own with salad or coleslaw. Add them to a tortilla wrap with tomatoes and lettuce or with your favourite roast veg and grains.

Per Breast: 335 Calories Protein 45g Carbs 10g Fat 13g Fibre 1g