Baked Chicken Breasts with Roasted Capsicum and Baby Spinach

Ingredients:

4 chicken breast fillets, skin on
2 capsicums (bell peppers), char grilled or oven roasted
Baby spinach leaves
4 rashers bacon
Garlic
salt
Pepper

Directions:

Butterfly fillets and place capsicum and spinach leaves inside.
Wrap with bacon and sprinkle with garlic salt and pepper.
Roast for 25-30 minutes at 190 degrees C.
Serve with couscous and sweet chili yoghurt.

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Baked Chicken Breasts with Roasted Capsicum and Baby Spinach

Ingredients:

Directions:

Recipes: