8 rashers lean smoked back bacon, all visible fat removed
1 head of broccoli cut into florets
14oz/397g baby spinach leaves
1. Preheat your oven to 200c/400F/Gas 6. Prick the potatoes all over with a fork, put in a roasting tin and season well. Put on the top shelf of the oven and bake for about 45 minutes, or until the potatoes are cooked through.
2. Meanwhile, cut each chicken breast along its side, almost all the way through and open out like a book. Season and sprinkle over the spring onions. Put a cheese triangle on top and close up the chicken. Wrap each breast in 2 rashers of bacon, place on a non-stick baking tray and bake alongside the potatoes for the final 30 minutes of their cooking time.
3. Boil or steam the broccoli for 6-7 minutes. Drain well.
4. Divide the chicken and potatoes between 4 warmed plates, and serve with the broccoli and spinach leaves.