|4||chicken breast fillets — halved vertically|
|sea salt and freshly ground black pepper|
|160 g||bacon — streaky|
|80 g||rocket — wild|
|2||mozzarella cheese — balls, fresh|
|3||Roma tomatoes — sliced|
|1||garlic — cloves, crushed|
|1 tsp||Dijon mustard|
|1||vinegar — red wine|
|1/4 cup||olive oil — extra virgin|
Brush the chicken breasts with olive oil and season well. Sprinkle with thyme. Wrap the bacon around the chicken breasts, secure with a toothpick.
Heat a griddle pan, cook the chicken on both sides until cooked through; set aside.
Toss together the rocket leaves, fresh mozzarella and tomatoes.
For The Dressing, whisk together the garlic, mustard, vinegar and honey and slowly whisk in the olive oil. Season.
Serve chicken with the salad, and drizzle with the dressing.