Finely dice the carrot, onion, celery and leek and sweat in the vegetable oil.
Add the tomato purée, mixed herbs and then the chicken stock.
Add the pearl barley and simmer for 30 minutes until tender.
Cut the chicken breasts in half and wrap each one in a rasher of bacon.
Season the pearl barley to taste and place in an oven proof dish.
Place the chicken portions on top, add a sprig of rosemary to each chicken portion and bake in the oven for 12 minutes or until the chicken is cooked through.
