This tasty dish was inspired by my love for Christmas flavours. The classic combination of chicken, brie and cranberry is so festive, you can’t help but think of Christmas when you take that first bite.
Preheat oven to 180.
Lay a sheet of baking paper on a chopping board.
Place one chicken breast on the paper and cover with another sheet of baking paper.
Using the flat side of a tenderiser, bash your chicken until it is even in thickness (about .5cm).
Do the same for all fillets.
Sprinkle one side of the chicken with salt and pepper to taste.
Sprinkle the chives over the salt and pepper, then lay the slices of brie over the chives.
Roll the chicken from one smaller end to the other and secure with toothpicks as required.
Heat an oven-proof frying pan on the hob until medium hot.
Melt butter until it is just starting to turn a nutty brown.
Place the chicken in the frying pan and allow to brown for 5 minutes on one side.
After 5 minutes, turn your chicken over.
Once both sides have browned for 5 minutes each, place chicken in the oven and allow to cook for 20 minutes.
Rest your chicken for 5 minutes, remove toothpicks and slice thickly.
Serve with Cranberry Balsamic Reduction and Cashew, Avocado and Baby Leaf Salad