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Serves 4 : Very easy : Quick
480gm new potatoes, halved
500gm green beans
3 carrots, julienne
1 head cauliflower
4 skinless chicken breast fillets
4 low fat Melrose cheese slices
4 slices lean back or shoulder bacon
Dijon mustard
Portuguese spice
Method
Heat the oven to 200ºC.
Spray a shallow oven-proof dish with non-stick cooking spray.
‘Butterfly’ the chicken, then place between 2 sheets of plastic.
Hammer until thin.
Spread the cut side of each breast with Dijon mustard.
Place a cheese slice and one rasher of bacon on the mustard-y side of each breast
Carefully roll up and secure with a cocktail stick.
Place the chicken roll-ups in the prepared dish.
Spray with non-stick cooking spray and sprinkle with Portuguese spice.
Bake for 20 -25 minutes, or until chicken is cooked to your liking.
Meanwhile, boil, steam or microwave all the veg.
Drain and keep warm.
Remove the chicken from the oven and allow to stand for 5 minutes before cutting each roll-up in half diagonally.
Serve with the vegetables.
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