• Preheat the oven to 220°C/200°C fan/gas mark 7. Place a large pan over medium-high heat with a drizzle of oil.
• Halve, peel and thinly slice the shallot.
• Add the shallot, chicken and half a sachet of Italian herbs (per 2P) to the pan. Season with salt and pepper. 
• Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add the bacon for the final 5-7 mins. Cook bacon thoroughy.

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

• Meanwhile, trim the carrot, then coarsely grate (no need to peel).
• Just before serving, toss the salad leaves and carrot with mayo, vinegar and a drizzle of oil. 
• Season to taste with salt and pepper. 

• Place naans onto a baking tray.
• Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
• Once the chicken is cooked, remove the pan from the heat and stir in the pesto and creme fraiche.
• Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Serve the warm naans, pesto chicken, balsamic glaze and salad separately.
• Allow everyone to assemble themselves at the table.