Cheesy Spinach and Capsicum Stuffed Chicken

1. 1

   Place the chicken fillets on a flat surface.

2. 2

   Cut a pocket in each fillet by running a knife along one long side, taking care not to cut through to the other side.

3. 3

   Layer some spinach leaves, a Single* and a capsicum fillet (trimmed to fit) in each pocket.

4. 4

   Wrap a rasher of bacon around each fillet and secure with toothpicks.

5. 5

   Heat oil in a large frying pan over medium-high heat.

6. 6

   Cook the chicken parcels for 2-3 minutes each side until browned.

7. 7

   Remove and place on a greased baking tray.

8. 8

   Bake at 180C for 15 minutes, or until cooked.

9. 9

   Rest, covered, for 5 minutes then serve with potato wedges and asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.