Bacon Wrapped Chicken Breasts

1. Preheat oven to 200*C

2. Arrange pumpkin and shallots in baking tray and spray with oil. Sprinkle with cumin seeds and season to taste with salt and pepper. Roast in pre-heated oven for 15 minutes.

3. Place 2 basil leaves on each chicken breast, then wrap a bacon rasher around each one, securing them with toothpicks.

4. Remove vegetables from oven and turn. Arrange chicken breasts on top and bake for a further 20-25 minutes, adding tomatoes 5 minutes before the end of the cooking time. Check that chicken is cooked by using a sharp knife to pierce the thickest part. Chicken juices should just run clear. Allow chicken to rest for 5 minutes before serving.

5. Serve garnished with remaining basil leaves and cracked black pepper.

NOTES:
- You need to use really good quality bacon for this to be nice... otherwise it is not overly tasty.
- Try using spanish or brown onions cut into wedges in place of the shallots.
- Any leftovers will store in an airtight container in the fridge for 1 - 2 days.