Cheesy Spinach and Capsicum Stuffed Chicken

• 4 x 150g skinless chicken breast fillets
• 40g baby spinach leaves
• 4 KRAFT Singles, folded in half
• 4 small roasted red capsicum fillets
• 4 lean rashers middle bacon Rite Aid 2 For $7.00 thru 02/06
• 2 teaspoons oil
• potato wedges, to serve
• asparagus spears, blanched, to serve

1. Place the chicken fillets on a flat surface.
2. Cut a pocket in each fillet by running a knife along one long side, taking care not to cut through to the other side.
3. Layer some spinach leaves, a Single* and a capsicum fillet (trimmed to fit) in each pocket.
4. Wrap a rasher of bacon around each fillet and secure with toothpicks.
5. Heat oil in a large frying pan over medium-high heat.
6. Cook the chicken parcels for 2-3 minutes each side until browned.
7. Remove and place on a greased baking tray.
8. Bake at 180C for 15 minutes, or until cooked.
9. Rest, covered, for 5 minutes then serve with potato wedges and asparagus.

chicken, baby spinach leaves, singles, lean rashers, oil, potato wedges

Taken from www.kraftrecipes.com/recipes/cheesy-spinach-capsicum-stuffed-chicken-104975.aspx (may not work)