Bacon Wrapped Pesto Chicken Breast and Roasted Vegetables

We both really enjoyed this last night and it was really simple to cook, it didn't take much looking after. The longest bit was the preparation. You could always save time on preparation if you're pushed for time, by getting a packet of pre-chopped vegetables from the supermarket.

Serves 2

2 Chicken  Breasts, sliced down the middle to form a pocket
4 rashers of streaky bacon
2 Tbsp Pesto Light Soft Cheese (I bought this for £0.90 from Asda, but it's currently showing for £0.80 on asda.com (use enough to stuff the chicken)
1/2 Butternut Squash, peeled and diced
1 Medium Courgette, diced
1 Red Onion, sliced
1/2 tablespoon mixed herbs
Olive Oil


  1. Pre-heat the oven to 200 C.
  2. Stuff each chicken breast with the Pesto Cheese, then wrap with 2 rashers of bacon. You can use cocktail sticks to secure.
  3. Fry the chicken in a frying pan for a couple of minutes until the bacon is browned slightly.
  4. Place on a baking tray.
  5. Put the chopped vegetables in a baking tray. drizzle with olive oil and sprinkle the mixed herbs on top. 
  6. Place the meat and vegetables in the oven for 30 minutes. Stir the vegetables half way through and cook until soft. Check the chicken is cooked through and juices are running clear before serving.

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