Juicy Chicken with Roasted Vegetables
An easy pop-in-the-oven and forget about it recipe.
10 g cream cheese, fat free
1 dash pepper
1 dash salt
1 breast, bone and skin removed chicken breast
1 <span class="measurestring" title="medium slices (packed 20/lb)">medium slice</span> bacon
1 medium carrot
6 small mushrooms
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
10 g spinach
1/2 small zucchini (courgette)
1/2 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow pepper
Slice lengthways down the chicken breast to create a 'pocket' to stuff.
Mix the defrosted spinach with the fat free cream cheese in a cup. Stuff the chicken breast with the mixture.
Wrap the chicken breast in the bacon ensuring that the stuffing is covered.
Place the chicken breast in a shallow oven proof dish that has been sprayed with low-fat oil spray.
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.
Season with mixed herbs, salt, pepper and anything else you like.
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.
in 1 serving of Juicy Chicken with Roasted Vegetables.
, 23% carbs, 52% protein.
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