For the chicken
150g/5½oz chicken breast
2 slices smoked back bacon
1 tbsp olive oil
salt and freshly ground black pepper
For the mash
½ pumpkin, seeds removed, chopped, boiled until soft and drained
50g/1¾oz Parmesan - grated
50ml/2fl oz lactose free double cream
Preheat the oven to 200C/400F/Gas 6. For the chicken, wrap the breast with the bacon rashers.
Rub the bacon-wrapped breast with the olive oil and season both sides with salt and freshly ground black pepper.
Heat an ovenproof frying pan over a high heat. Add the bacon-wrapped chicken and pan fry for one minute on each side until browned.
Transfer to the oven and roast for 12-15 minutes, or until the chicken is completely cooked through.
To make the mash, mash the cooked pumpkin using a potato masher or a ricer.
Add the lactose free cream and Parmesan, mix together well and season, to taste, with salt and freshly ground black pepper.
To serve, place the mashed pumpkin on a large warmed plate, with wilted spinach and chicken.
Recipe adapted from: Good Food