Method
Heat the oven to 190ºC. Split the chicken breasts almost in half from one long side and open them out like a little book. Flatten them out a little with a rolling pin and put a quarter of the goat’s cheese on each piece and sprinkle with thyme leaves. Fold the chicken over and wrap each one in a slice of bacon.
Lightly oil a casserole dish. Then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and set the chicken on top.
Bake for 40–45 minutes until the bacon is crisp and golden and the courgettes are tender.
For the mustard mash, peel and quarter the potatoes and boil for 15 minutes. Drain and mash. Heat milk and butter in a saucepan and beat into mash along with wholegrain mustard.
For the tomato butter, heat the olive oil in a saucepan, add chopped tomatoes and cook over a low heat until softened. Using a hand blender, blitz the tomatoes, sherry vinegar and sugar until pureed. Pass the mixture through a sieve back into the saucepan, and add the crème fraîche. Simmer for a few minutes then whisk in the butter.