1
Preheat the oven to gas mark 6/200*C/400F.
2
Open up a Bakewell medium sized oven bag.
3
Place in the bag two chicken breasts, slices of half a lemon, pepper and salt.
4
Close the bag loosely using one of the ties provided. Cut a small corner of the bag off to let the steam escape.
5
Place on an oven proof dish and place in the middle of the oven. Cook for 20 minutes.
6
Chop lettuce and rocket to make the salad, add 6 cherry tomatoes chopped into quarters, a handful of pine nuts and mix together.
7
Once the time is up cut the chicken into slices and put on top of the bed of salad.
8
Add the zest of half a lemon and vinaigrette to taste.
