Directions:

Preheat oven to 425 degrees F.

Heat 1 tablespoon of oil in a skillet over medium heat. Saute green beans and carrots until tender. Add garlic and saute for 1 minute longer.

Lay bacon strips on a cutting board. Top with chicken cutlets. Sprinkle Ranch seasoning mix over chicken and divide the vegetables over chicken cutlets. Lay a strip of cheese over each cutlet.

Roll so each cutlet is wrapped in bacon.

Place on a baking sheet covered with parchment paper.

Roast for 20 minutes until bacon is crispy and chicken is cooked through. Serve.