| 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. |
