• Preheat oven to 220°C/200°C fan/gas mark 7.
• Crumble the goat's cheese in a bowl with the Italian herbs and a good glug of oil. 
• Trim the salad leaves, then tear or chop into bite-sized pieces.
• Chop the tomato into 2cm chunks. 

• Cut a pocket horizontally into the chicken breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Spoon the goat's cheese mix into the pocket.
• Season the outside of the chicken, drizzle with oil and rub to coat evenly. 

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Place the stuffed breasts onto a lined baking tray.
• Bake the chicken until cooked through, 18-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add the bacon to the tray for the final 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

• Meanwhile, boil a pot of salted water for the peas.
• Once boiling, add the peas and allow to warm through, 1-2 mins.
• Once done, drain in a sieve and allow to cool. 

• Just before serving, toss the salad leaves, peas and tomato with a drizzle of oil and the balsamic glaze. 
• Season to taste with salt and pepper.

• Divide the goat's cheese stuffed chicken between plates.
• Crumble the crispy bacon over the top.
• Serve the pea and tomato salad alongside.