Serves 4

What you need:
4 chicken fillets
4 lean back rashers, rind removed
1 tablespoon sunflower oil
½ jar gooseberry jam
4 kiwi fruit
2 tablespoon cider vinegar

Filling:
100g/4oz asparagus tinned
2 tomatoes, peeled & pips removed
50g/2oz onions
50g/2oz polyunsaturated margarine
50g/2oz mushrooms
2 wheat breakfast cereal biscuits, crushed
200ml/7fl oz vegetable stock
Pinch mixed herbs
A little salt and freshly ground black pepper

What you do:
Heat the polyunsaturated margarine in a pan, add onions, mushrooms and tomatoes. Cook until slightly soft. Add asparagus and cook for a few minutes. Mix in crushed breakfast cereal biscuits. Season with a little salt and pepper. Adjust the consistency if necessary with a little vegetable stock. Allow to cool. Flatten out the chicken fillets and place the required amount of filling down the center of the chicken, repeat for each fillet. Fold over to form a cylinder shape. Wrap around with a slice of bacon. Place on a tray and baste with sunflower oil. Cook in oven approx 20 minutes at 200°C/400°F/Gas Mark 6. Place contents of ½ a jar gooseberry jam and 4 peeled kiwis in a pan with a little water and boil until soft. Add a little cider vinegar to adjust flavour. Allow the chicken to rest, then carve at a slant. Arrange the chicken on the plate with a cordon of sauce underneath. The chicken can be served with potatoes or pasta and goes well with wild rice. An accompaniment of fresh vegetables such as cauliflower, broccoli and carrot is suggested.

Supplied by John Lydon, Sligo Park Hotel, Sligo, for the 1996, Happy Heart Eat Out Campaign.