Citrus Bacon-Wrapped Chicken with Balsamic Vegetables

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Combine lemon zest, basil and a drizzle of olive oil in a small bowl and season with salt and pepper. Pat chicken dry with paper towels. Make a cut into the breast by placing your hand flat on top of chicken and slicing through horizontally, about two-thirds of the way in, so breast is still whole. Open up and spread basil lemon mixture in open part of chicken then fold over so it looks whole again. Wrap 2 rashers of bacon tightly around chicken breast, covering it completely. Secure from top to bottom with toothpicks.
3. Heat butter in a small fry-pan on medium to high heat. Fry chicken until golden, about 1 minute each side (there should be 3–4 sides as the bacon wrapping creates a rolled look, remove toothpicks as you fry). Place on prepared tray.
4. Toss whole mushrooms, broccoli and cherry tomatoes with balsamic vinegar, sugar/honey and a drizzle of olive oil on same tray. Season with salt and roast chicken and vegetables for about 10 minutes until vegetables are tender and chicken is cooked through.
5. Remove chicken and vegetables from oven, cover chicken and rest for 5 minutes. Toss spinach through balsamic vegetables. Slice chicken into 3–4 pieces.
6. Place balsamic vegetables onto a plate and top with chicken.