2 chicken breast (ff)
45g of mozzarella cheese, reduced Fat (1xHea)
6 slices of smoked lean bacon (ff)
3 Tomatoes (s)(sff)
1 Onion (s)(sff)
125Ml rice (ff)
Preheat the oven to 180c place bacon onto a board and remove any fat then using the back of a knife stretch the bacon then wrap the chicken slightly overlapping each other.
Apply Fry light to the casserole dish, place each chicken piece into dish. Cut the tomatoes and place either with the chicken or a small oven ready dish, sprinkle with balsamic vinegar and add a few basil leaves.
Bake in oven for approx 10-15 mins or until bacon is slightly browned and then remove from the oven and cover with the mozzarella cheese and return to the oven for a further 10 mins or until the chicken has cooked and the cheese has melted.
While the chicken is cooking. cook the finely chopped onion in a small pan with the peas.
When the rice has cooked remove from the pan and tip into a sieve and place back on the pan and steam it for a few minutes, remove and add the onion and peas and then plate up.
Remove chicken and tomatoes, remove the basil leaves and place on the rice.
Enjoy with salad.