Goat'S Cheese & Thyme Stuffed Chicken

• 2 boneless skinless chicken breasts
• 3 1/2 ounces goat's cheese, a firm variety
• 1 teaspoon fresh thyme, plus 2-3 sprigs
• 4 slices bacon, thinly sliced
• 2 zucchini, thinly sliced
• 1 1/2 tablespoons olive oil, plus extra for drizzling
• 8 ounces tomatoes, on the vine if possible, thinly sliced

1. Heat oven to 375 degrees.
2. Split the chicken breasts almost in half from one long side and open them out like a book.
3. Bat them out a little with a rolling pin to flatten them.
4. Season on all sides.
5. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves.
6. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
7. Lightly oil a shallow gratin dish, then arrange overlapping rows of zucchini and tomatoes over the base.
8. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
9. Bake for 40-45 minutes until the bacon is crisp and golden and the courgettes are tender.
10. Serve straight from the dish with new potatoes or good bread.

chicken breasts, fresh thyme, bacon, zucchini, olive oil, tomatoes

Taken from www.food.com/recipe/goats-cheese-thyme-stuffed-chicken-367146 (may not work)