Ingredients

• 600 g chicken breast, uncooked, skinless, boneless, (4 x 150g fillets)
• 150 g low-fat soft cheese
• 2 teaspoon dried mixed herbs
• 2 quantity spinach, watercress and rocket salad, finely chopped (2 generous handfuls )
• 2 medium Pepper, red, deseeded and cut into chunks
• 2 medium Pepper, yellow, deseeded and cut into chunks
• 2 medium onion(s), red, sliced into wedges
• 3 medium courgette, thickly sliced
• 5 spray low-fat cooking spray
• 12 portion cherry tomatoes
• 40 g pine nut kernels
• 1 pinch salt, and freshly ground black pepper

Instructions

• Preheat the oven to Gas Mark 6/200°C/400°F/fan oven 180°C.
  
  
• Lay the chicken breasts, well spaced apart, on a work surface covered with a piece of cling film. Cover them with another piece of cling film, then use a meat mallet or rolling pin to beat them out, gently but firmly, until flattened. They need to be quite thin.
  
  
• Mix together the low fat soft cheese, dried herbs and spinach mixture. Spread evenly over the chicken breasts, season with black pepper, then roll them up to enclose the filling. Use cocktail sticks to secure them. Wrap each chicken breast in a separate piece of foil.
  
  
• Put the peppers, onions and courgettes into a large roasting pan and spray with low fat cooking spray. Arrange the chicken parcels on top.
  
  
• Roast, uncovered, for 30 minutes. Remove the chicken parcels and let them rest for 5 minutes.
  
  
• Add the cherry tomatoes to the vegetables and sprinkle the pine nuts over the top. Roast for a further 5 minutes. Unwrap the chicken breasts, slice them, then serve with the vegetables.

Notes

• The chicken can be served cold �?perfect sliced for a special sandwich filling with extra salad.