Juicy Chicken with Roasted Vegetables

Ingredients

• 10 g cream cheese, fat freeNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 1 breast, bone and skin removed chicken breastNutrition
• 1 medium slice baconNutrition
• 1 medium carrotNutrition
• 6 small mushroomsNutrition
• 1 medium onionNutrition
• 1/2 small zucchini (courgette)Nutrition
• 1/2 large yellow pepperNutrition
• 10 g spinachNutrition

Directions

1. 1Slice lengthways down the chicken breast to create a 'pocket' to stuff.
2. 2Mix the defrosted spinach with the fat free cream cheese in a cup. Stuff the chicken breast with the mixture.
3. 3Wrap the chicken breast in the bacon ensuring that the stuffing is covered.
4. 4Place the chicken breast in a shallow oven proof dish that has been sprayed with low-fat oil spray.
5. 5Chop all the vegetables (and add any others you like) and add to the oven dish around the chicken. Spray lightly with low-fat oil spray.
6. 6Season with mixed herbs, salt, pepper and anything else you like.
7. 7Cover with foil and put in an oven for about 40 minutes on 340 °F (170 °C). Leave covered for chicken to remain moist or remove foil to turn bacon crunchy.

Nutrition per serving

Related recipes

• Hellman's Juicy Chicken Breast

  269 kcal per serving