First slice a red pepper lengthways into 3 or four strips. Deseed, cut off the curvy bits so that the pieces lie flat. Spray with a little oil or Fry-light. Grill or roast in a hot oven until the skin starts to blacken. Cool until they won't burn your fingers, then peel off the skin. Set aside until you're ready to proceed with the rest of the recipe. (You can do these well in advance and freeze.)
Remove the skin and fat from a chicken breast. Place on a foil-lined baking tray. Top with 50g soft cheese (I used Philly Light sweet chilli, but any variety would be nice). Spread a piece of roasted pepper over the cheese, then cover the lot with bacon (remove the fat if watching the calories). Bake at 180C for half an hour. Serve with your choice of vegetables or salad.
Remove the skin and fat from a chicken breast. Place on a foil-lined baking tray. Top with 50g soft cheese (I used Philly Light sweet chilli, but any variety would be nice). Spread a piece of roasted pepper over the cheese, then cover the lot with bacon (remove the fat if watching the calories). Bake at 180C for half an hour. Serve with your choice of vegetables or salad.
