This recipe has a delicious, hidden surprise, you’ve just got to try them. We were sceptical but now they’re one of our favourites!

I normally serve mine with new potatoes and salad, but if you prefer you could have jacket potatoes and vegetable, children might even enjoy corn on cob.

If you do not like bananas then you could try dried apricots, use 3 per chicken breast.

Serves 4

4 large skinless, boneless chicken breasts, trimmed and tidied up

2 large bananas, skinned and cut in half

8 rashers of lean back bacon, cut off any visible fat, I used smoked bacon

Low-fat cooking spray

Chicken oxo cube

Salt and freshly ground black pepper

Method

Preheat the oven to 180c, gas 4, 350f

Using a rolling pin, gently bash out the chicken breasts between double thickness clingfilm, until they are thinner, if you don’t have a rolling pin you could use the flat side of a steak hammer or the base of a small saucepan.

Wrap two bacon rashers around each one, and secure with cocktail sticks.

Sprinkle each chicken breast with salt and pepper and place a peeled banana half on top of each flattened chicken breast, then roll up.

In a large oven proof dish sprinkle the oxo cube and place the chicken wraps on top and fill with an inch of water, this stops the chicken drying out.

Cover the dish with foil and place the dish in the oven for 20 minutes, then remove the foil and place back in the oven for a further 20 minutes or until the chicken is done and the bacon is crispy.

To test that it is ready, pierce the chicken with a sharp knife or skewer, the juices should run clear, if not, return to the oven for a few more minutes.