1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Fill the kettle with water and boil. Line a large shallow roasting tin with baking paper. Put the spinach in a colander set in the sink and slowly pour over the boiled water. Stir until wilted. Leave to cool, then squeeze out any excess water and roughly chop.

2

Put the soft cheese, Parmesan, mustard and garlic into a bowl with plenty of black pepper and a pinch of salt. Add the chopped spinach and mix well.

3

Cut a slit into the side of each of the 4 chicken breast fillets to make a pocket, then fill each pocket with a quarter of the soft cheese mixture.

4

Peel the courgettes lengthways into wide ribbons, stopping when you reach the seedy middle (see Cook’s tips, below). Wrap 10-12 ribbons around each chicken breast, ensuring they overlap and tucking them underneath. Transfer to the prepared tray. Mist with cooking spray and season to taste.

5

Bake for 5 minutes, then arrange the tomatoes around the chicken fillets. Mist the tomatoes with cooking spray and season well. Bake for a further 20 minutes until the chicken is cooked through and pale golden. Serve with rocket leaves drizzled with balsamic vinegar.