200g/7oz small new potatoes, sliced 0.5cm/¼in thick
200g/7oz pancetta, thinly sliced
1 tbsp olive oil
2 sprigs fresh chervil
knob of lactose free butter
Preheat the oven to 190C/375F/Gas 5. Using a sharp knife, make a slit in the chicken breasts and place a block of Gruyere into each breast, then wrap with the pancetta.
Place in the oven to roast for about 15-20 minutes, or until cooked all the way through (you will know the chicken is cooked as the juices will run clear when a skewer is inserted into the breast).
Meanwhile, heat a saucepan of salted water until boiling. Add the zucchini and boil for one minute. Prepare a bowl of ice cold water and, once the zucchini have cooked, add them to the bowl of iced water. Once the zucchini are cool, drain again.
Repeat this boiling, draining, refreshing and draining process, first with the potato, and then with the pancetta.
Remove the chicken breasts from the oven and place them onto a plate. Cover with aluminium foil and leave in a warm place to rest for about five minutes.
Heat a frying pan until hot and add the olive oil and the refreshed potato and pancetta. Fry for 1-2 minutes until the potato and pancetta are golden-brown. Add the zucchini along with the chervil.
Drain and discard any fat from the frying pan, add a splash of water and stir to make a sauce. Add a knob of lactose free butter and the remaining chervil.
Divide the potatoes, pancetta, and zucchini between two plates, retaining the liquid for drizzling.
Carve each chicken breast into three and place on top of the vegetables and pancetta. Drizzle the remaining sauce over.