4 chicken breasts
1 large aubergine
4 slices bacon or ham
Philadelphia or other cream cheese
Tarragon or other fresh or dried herbs
Salt & pepper to taste
Olive oil -- garlic-infused if you have it
Preheat oven to 180C/350F/gas 4 and grease a large shallow oven dish.
Cut the top off the aubergine and slice thinly along its length; you are aiming for eight slices of approximately equal size (which will probably mean you have a couple of bits left over).
Spread four of the slices generously with Philadelphia. Sprinkle on some Parmesan cheese, top with tarragon (I used dried, that being what I had, but fresh would be great too). Season with salt and pepper. Top with the other four slices and arrange in the oven dish. Drizzle with olive oil (garlic-infused olive oil works especially well).
Wrap each chicken breast in a slice of ham or bacon. If you have fresh herbs, tuck a bit of the herb between the chicken and the ham/bacon.
Place each chicken breast on top of one of the pairs of aubergine slices. Cover pan with foil and bake for 45 - 60 minutes, removing foil after about half an hour.
Serves two generously if you're not doing much with side dishes, or four if you have sides to go with it.