Dressing Marinade: 4½ tbsp white wine vinegar 2 cloves garlic 1 tbsp EACH extra virgin olive oil, dijon mustard 1½ tsp sugar + 1 tsp salt + Black pepper Marinated Chicken: 1.5 lb / 750g chicken thigh fillets 2½ tsp mixed Italian dried herbs Zucchini Salad: 1 tbsp extra virgin olive oil 2 zucchinis, finely sliced 2 tbsp baby mint leaves . DIRECTIONS 1 Shake Marinade ingredients in a jar. 2 Combine 5 tbsp of Marinade with chicken and marinate for at least 20 minutes, up to 24 hours. 3 Cook chicken on grill or stove until golden brown. 4 Toss zucchini with olive oil and remaining dressing. Sprinkle with mint. 5 Serve chicken with zucchini salad and toasted bread on the side.

1/4 cup pesto 1/2 cup mozzarella 3 chicken breasts 12 streaky bacon rashers How You Make It: Carefully butterfly the chicken breasts and spread two tablespoons of pesto on one side. Top with a handful of grated mozzarella and then fold back over again. Lay four pieces of bacon in an “X” shape, two on each line. Put the chicken breast in the middle and wrap the bacon around them. Repeat for the other two chicken breasts. Lay on a sheet lined with baking paper and bake for 35/40 minutes or until the chicken is cooked through.