Preheat oven to gas 6 / 200C / 400°F

Fry off the finely diced pepper until tender then combine with the mozzerella / dairy free cheese.

Season, then cut a pocket in the side of each chicken breast and stuff with the mixture

Wrap each piece of chicken with some strips of chorizo and keep in place with a cocktail stick

In a bowl combine the rest of the veg with the olive oil and rosemary

Place the chicken covered with foil and the veg spread around it on a baking tray and cook for 30 minutes, turning over veg halfway

Let the chicken rest while you mix the sugar and lemon juice through the veg, then serve with the chicken sliced so you can see the stuffing inside