Stuffed Pomegranate Chicken Breast with Spinach & Feta - wrapped in Bacon

I love how all these beautiful colours came along to bring about perfection.

This is the meal of love, stunningly pink with a gorgeous dash of pomegranate for the extra redness you deserve in your life.

You'll need:

3 boneless chicken breasts

150g baby spinach

200g back bacon

Roughly about one cup of feta cheese (I used the mixed herb feta)

25ml orange blossom honey

75g pomegranate rubies

Himalayan salt

Black pepper

1 spoon unsalted butter

Method:

Firstly line up a big pot and add in your spinach and butter and cook your spinach until nice and soft, once done, remove from heat and set aside to cool.

Meanwhile, roughly wack your chicken breast (do not over do it).

Once done, line up your chicken breasts on a non stick surface, stuff with feta & spinach and a few pomegranate rubies. Roll your chicken breasts and secure them with toothpicks. Remove the toothpicks and roll your chicken breasts in the bacon. Season with salt & pepper to taste.

Add your chicken breasts to a non stick casserole and decorate with pomegranate rubies (roughly about 40g) and feta cheese and lastly adding your orange blossom honey for absolute goodness.

Heat your oven to 175 degrees, (I used the option on my stove which bakes from the top and bottom) roast your chicken breasts and then leave to sizzle away until absolutely fragrant and gorgeous (roughly about 45 minutes).

Remove from the oven and decorate with the left over fresh pomegranate rubies & edible flowers!

Enjoy with a stunning veggie roast, gorgeous pink bubbles from Krone or with a beautiful glass of Finery Grapefruit Gin with edible flowers!