Pesto Stuffed Chicken Breasts with Roasted Vegetables

Ingredients

• 125g ball mozzarella, torn into small pieces
• 4 tbsp basil pesto
• 4 skinless, boneless chicken breast fillets
• 8 smoked streaky bacon rashers, rinds removed
• 8 cherry tomatoes
• 3 courgettes, trimmed and thickly sliced
• 3 carrots, cut into thick fingers
• 1 aubergine, trimmed and cut into thick fingers
• 3 garlic cloves, finely chopped
• 2 red peppers, cored, seeded and cut into chunks
• 2 large baking potatoes, peeled and cut into bite-sized chunks
• 1 onion, chopped
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 mild red chilli, seeded and finely chopped
• 1 tsp sesame seeds
• salt and freshly ground black pepper