Mediterranean bacon wrapped roast chicken breasts

SERVES 4 | 10 MINS PREP | 30 MINS COOK TIME

INGREDIENTS

4 skinless chicken breasts

250g streaky bacon
1/4 cup ricotta 
1/4 cup sun-dried tomatoes, drained and chopped 
2 tablespoons basil pesto
2 tablespoons olive oil
2 teaspoons olive oil
1 teaspoon tuscan seasoning

METHOD

Preheat the oven to 180°C fan-bake.

Combine the ricotta, sun-dried tomatoes and pesto in a small bowl.  Season with freshly ground black pepper.

Cover the chicken breasts with the ricotta mixture, then carefully wrap each breast with bacon strips. 

Place breasts into an oven dish, drizzle with olive oil and sprinkle with tuscan seasoning. 

Bake for 30 minutes (the timing will depend on the size of the chicken breasts) or until the bacon is golden and the chicken is fully cooked. Test with a knife, the chicken should no longer be pink and the juices should run clear. Remove from the oven and allow to stand for 5 minutes before

Serve sliced on a bed of roasted vegetables, such as red and yellow peppers, eggplant, red onion, tomato and basil.  Drizzle with the pan juices.