Put the chicken breasts on a board and slice them lengthways almost all the way through, leaving a ‘hinge’ at one long end. Make up the stuffing mix according to the instructions on the packet and use 1 tablespoon of the stuffing to fill each of the breasts. Wrap each tightly with a bacon rasher to keep the stuffing in place.
Put the chicken and carrots in 1 or 2 roasting tins, drizzle over the oil and shake gently to coat in the oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes or until the chicken is golden and cooked through. Scatter over the parsley to garnish before serving.