Place the red peppers on a baking tray and drizzle over some olive oil, roast the red peppers under the grill and turn occasionally until they turn black. Remove the peppers from the grill and place in a plastic bag and leave to cool (the condensation that collects in the bag separates the skin from the flesh, thus making the peppers easy to peel). Slice the carrots, courgettes, parsnip and onion and colour using a griddle with a bit of olive oil. Place in an oven proof dish and roast them in the oven. Cut a pocket in each chicken breast and fill with half a roasted pepper and some chopped basil. Roll the breast in tin foil to make a Christmas cracker then place in a hot oven. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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|Serving Size: 1 Serving (1527g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 455 (38%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 11g|
|Cholesterol 334.1mg||103 %|
|Sodium 486.3mg||17 %|
|Potassium 3600.2mg||95 %|
|Total Carbohydrate 64.6g||19 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 45.4g|
|Protein 119.7g||171 %|
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Calories per serving: 1198
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