Serves 4

4 Chicken Breasts

Filling:

1 Red Pepper, diced

1 Bunch of Scallions, finely chopped

2 Handfulls of Baby Spinach

10 Basil leaves, chopped

1 Small tub of Ricotta, approx 250g

100g Parmesan, finely grated

12 slices of Streaky Bacon or Pancetta

Sautee the pepper and scallions in a little olive oil until soft, remove from the heat, add the spinach and wilt. Let cool. In a bowl mix the rest of the ingredients together and add the spinach mix. With a sharp knife cut into the middle of the breast and make a small pocket, stuff with filling and wrap with streaky bacon or pancetta tightly. Fry in a little olive oil until brown, cover with tin foil and place in a pre-heated oven 175°C for approx 20 minutes, remove the foil and leave for another 5 minutes.