Chicken Breasts Stuffed With Roasted Red Peppers And Basi

Directions

1. Place the red peppers on a baking tray and drizzle over some extra virgin olive oil, roast the red peppers under the grill and turn occasionally till they turn black.
2. Remove the peppers from the grill and place in a plastic bag and leave to cold (the condensation which collects in the bag separates the skin from the flesh, thus making the peppers easy to peel).
3. Slice the carrots, courgettes, parsnip and onion and colour using a griddle with a bit of extra virgin olive oil. Place in an oven proof dish and roast them in the oven.
4. Cut a pocket in each chicken breast and fill with half a roasted pepper and some minced basil.
5. Roll the breast in tin foil to make a Christmas cracker then place in a warm oven.