Healthy Eating - Chicken breast stuffed with spinach and ricotta

At the minute I am trying to be healthy, mainly because I can't do as much exercise as I normally do as I have  injured my knee. So hopefully most of the things I am cooking in the next few months should be relatively healthy (although if you disagree about this please tell me).

Last night’s meal was a bit experimental, The plan was to do a simple chicken breast stuffed with Spinach and Ricotta cheese, which is straight forward enough, you simply butterfly cut the chick breast and stuff with about 2 table spoons of cheese (per breast) mixed with about 1 handful of roughly chopped spinach leaves. For extra taste you can the wrap these with a slice (or two) of bacon (depending on the size of the breast) before wrapping them in foil and putting them in a pre-heated oven (to 200 degrees C) to bake for 30 minutes.
I was going to do this with a few new potatoes and some fresh steamed veg (Broccoli, Fine Beans and chantenay carrots) again nothing too tricky here. My concern was that this would be fairly bland and dry, what it really needed was a sauce.

This is where the experimentation kicked in. I decided I was going to try to make a roasted Vegetable puree/sauce to go with the chicken. Not having any idea how to do this I cooked half a roast red pepper (or if you prefer capsicum) (I sliced the sides off the pepper), about 10 pomodorino tomatoes, quarter of a red onion, a couple of bits of chilli (no seeds) and a clove of garlic on some foil, covered them in olive oil, salt and black pepper and then put them in the oven with the chicken.

After about 20 minutes I removed the vegetables and threw them into the blender with the left over spinach and ricotta from my breast stuff effort earlier. My first attempt at blending failed, nothing got chopped, after some head scratching my house mate suggested I tried to add some more liquid to the mix so I added some of the juices from the chicken (which was by now relatively well cooked) as well as a bit of water and tried again. This was more successful however I have to say that the pepper/capsicum needed to be fished out of the sauce and fine chopped by hand. Once this had been blended I put this into a frying pan on a medium heat to reduce (keep stirring to avoid burning). Depending on how much water you added this will probably take around 5-10 mins. Next time I think I will add some paprika as this is cooking to take the colour from the yellowy brown it came out to something a little bit redder.

Ingredients (per person)

A small/medium Chicken breast

2 tbl spoons ricotta

1 handful of spinach leaves

1 or 2 rashers of smoked bacon or that fancy Italian equivalent

New Potatoes

Chantenay Carrots

Fine beans

Broccoli

½ red pepper (capsicum)

10 pomodorino tomatoes

1 clove garlic

¼ red onion

¼ medium chilli

Olive oil, Salt and pepper to taste