Fresh Basil leaves
2 bell peppers, red and yellow, chunky chopped
1 medium sweet potato, peeled and chopped
1 tsp oregano, dried
Cut a pocket in to the chicken and pop in a couple of basil leaves and the spinach. Take two strips of pancetta per breast and wrap around the chicken.
Place the peppers, sweet potato and carrots into a roasting pan, add the oil and oregano and mix together. Place the chicken on top and season well.
Cover with foil and place into oven at 190oc and cook for 15 minutes, then remove the foil and continue to cook for a further 30 minutes.