Ingredients
10 total- 1 large red onion, cut into wedges
- 2 medium sweet potatoes (approx. 550g), peeled and cut into chunks
- 1 tbsp of olive oil, plus extra for drizzling
- 8 smoked streaky bacon rashers
- 4 skinless chicken breast fillets
- 2 tbsp of green pesto
- 4 tbsp of soft cream cheese
- 4 garlic cloves, crushed or grated
- 1 large courgette, cut into chunks
- 200 g of cherry tomatoes
Method
4 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Place the sweet potato and onion wedges in a large roasting tin. Drizzle with 1 tbsp oil and season with salt and pepper; toss to coat. Roast for 15 mins, tossing halfway through.
Step 2
Meanwhile, mix together the cream cheese, pesto and some seasoning in a small bowl.
Step 3
Cut a slit in the side of each chicken breast to make a pocket, then push a heaped tbsp of pesto mix into each opening. Wrap 2 rashers of bacon around each breast (secure with a cocktail stick if you like).
Step 4
Remove the tray from the oven and fold through the cherry tomatoes, courgette and garlic. Make space for the chicken breasts and nestle them into the gaps. Drizzle with a little extra oil and roast for a further 25-30 mins, until the chicken is cooked through and golden. Remove from the oven and scatter over the basil leaves.