2 chicken breasts, each about 150 g (5 oz), thinly sliced
175 g (6 oz) streaky bacon, chopped
375 g (12 oz) butternut squash, thinly sliced
1 red onion, thinly sliced
4 large tomatoes, sliced
150 g (5 oz) mature Cheddar cheese, grated
4 tablespoons chopped parsley (optional)
Heat the oil in a large, heavy-based frying pan and cook the chicken breasts and bacon over a high heat for 3 minutes. Add the thinly sliced butternut squash and onion and continue cooking over a high heat for 10 minutes.
Put a layer of one-half of the sliced tomatoes in the base of a shallow, ovenproof dish. Spoon half the chicken and butternut mixture over the top. Scatter over one-half of the grated cheese. Top with a further layer of tomatoes and the remaining chicken and butternut and a layer of cheese.
Cook under a preheated moderate grill for 10–15 minutes or until golden and bubbling. Garnish with parsley, if liked, and serve with a simple crisp green salad.