Directions

1. Preheat oven to 200°c. Line a baking tray with non-stick baking paper. Brush the capsicums with half of the olive oil. Bake for 45 minutes, turning occasionally. Set aside to cool. Peel and seed the capsicums and cut into thick strips. 

2. In a frying pan, cook the bacon over a medium-high heat until golden. Then, transfer to a seperate bowl. Reduce the heat to medium. Add in the butter and onion and cook until onion is transparent and soft. Add the garlic and cook until aromatic. Next, add the onion mixture, breadcrumbs, olives, lemon rind and chopped parsley to the bacon. Season to taste and mix to combine. 

3. Starting from the thick side, cut each chicken breast in half horizontally, keeping the tenderloin attached to one half. Place 1 piece of chicken between 2 sheets of baking paper. Use a rolling pin to gently point the chicken until 1 cm thick. Repeat with the remaining chicken. Top each chicken with some capsicum and 2 tbsp of breadcrumb mixture. Roll up to enclose filling and use kitchen string to tie each roll at 2cm intervals to secure. 

4. Preheat oven to 200°c. Heat remaining olive oil in a large frying pan over a high heat. cook half of the chicken until golden. Then, transfer to baking tray and bake for 15 minutes. Serve and enjoy.