Juicy Chicken with Roasted Vegetables

Ingredients

• 10 g cream cheese, fat free
• 1 dash pepper
• 1 dash salt
• 1 breast, bone and skin removed chicken breast
• 1 medium slice bacon
• 1 medium carrot
• 6 small mushrooms
• 1 medium onion
• 1/2 small zucchini (courgette)
• 1/2 large yellow pepper
• 10 g spinach

Directions

1. Slice lengthways down the chicken breast to create a 'pocket' to stuff.
2. Mix the defrosted spinach with the fat free cream cheese in a cup. Stuff the chicken breast with the mixture.
3. Wrap the chicken breast in the bacon ensuring that the stuffing is covered.
4. Place the chicken breast in a shallow oven proof dish that has been sprayed with low-fat oil spray.
5. Chop 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. Season with mixed herbs, salt, pepper and anything else you like.
7. Cover 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.