Tarragon chicken with garden flowers

Rinse and gently pat dry the flowers and herbs before garnishing the chicken

Chicken

2 large	Chicken breasts, skinned and boned (Main)
4 Tbsp	Ricotta cheese
4 Tbsp	Ground hazelnuts
2 Tbsp	Tarragon leaves, chopped (Main)
4 rashers	Streaky bacon
2 Tbsp	Olive oil
½ cup	Dry white wine

Garnishes

1 serving	Tarragon
1 serving	Oregano
1 serving	Edible flower, such as violas, cornflours, pansy petals, marigold petals, baby beetroot leaves

Directions

1. Preheat the oven to 180C.
2. Halve each chicken breast lengthwise. Make a pocket in the side of each. Combine the ricotta, hazelnuts, tarragon salt and pepper. Stuff into the pockets. Starting at one end and ending at the other, wrap a bacon rasher around each breast. Secure with a cocktail stick, if preferred.
3. Heat the olive oil in a non-stick frying pan. Gently sauté the breasts on all sides until lightly coloured. Cover and place in the oven for about 12 minutes, until cooked.
4. Remove to a warm platter and cover. Add the wine to the pan and bring to the boil.
5. Slice the chicken breasts and place on serving plates. Spoon the wine over the chicken. Garnish the plates with the flowers and herbs.