Tasty Chicken with Carrot Sauce

Tasty Chicken with Carrot Sauce

Serves 4

Points per serving: 5½ 

4 skinless, boneless chicken breasts

30 black olives in brine, drained

4 rashers lean back bacon

1 red pepper, deseeded

1 green pepper, deseeded

100g button mushrooms, halved

1 x 568ml (1pt) carton New Covent Garden Carrot & Coriander soup

salt & pepper

Heat oven to Gas 5/190ºC/375ºF

Place each chicken breast between 2 sheets of dampened greaseproof paper (or cling film) and flatten out until doubled in size.

Finely chop the olives and spread between the chicken breasts.  Roll up each breast and wrap with a bacon rasher then secure with a cocktail stick and place in an ovenproof dish.

Cut the peppers into slices, and add with the mushrooms to the chicken.  Pour over the soup and season to taste.  Cook 1 hour until the chicken is tender.