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A recipe from our tried and tested dinner menu



  • 1 chicken fillet
  • 4 slices of bacon (I used oak chipped bacon)
  • 2 thick slices of brie
  • 4 crushed garlic cloves
  • 1 lemon zest
  • herbs of your choice (I used parsley)
  • Seasoning



  1. Set the oven to 200c
  2. Butterfly your chicken gently (you could ask your butcher to do this for you if you wish)
  3. Lay the chicken onto a grease proof sheet, now place another sheet of grease proof over the top of the chicken
  4. Gently roll out the chicken fillet, don't go crazy, just flatten it nice and steady
  5. Now place a sheet of cling wrap onto your work top
  6. Line up the bacon next to each other and work across the wrap (the rolled out chicken is going to sit on top of the bacon)
  7. Lay the chicken onto the bacon
  8. Cover the chicken with the garlic/herbs/seasoning/lemon zest and then the brie slices
  9. Now is the time to get really clever with this, lift the bottom edge of the cling wrap up and allow the bacon/chicken to roll up
  10. Keep rolling back and forth and then squeezing the ends like a cracker, this will make the rolled chicken a lot tighter and a better shape
  11. Place into the fridge to chill for around 10-15 minutes
  12. Remove the chicken from the fridge and gently remove the cling wrap from the chicken
  13. Place into a foil parcel, onto an ovenproof tray and then place in the oven
  14. Around 20 minutes should see your chicken cooked, remove the foil halfway through to allow the bacon to crisp up, once you are happy the chicken is cooked then remove
  15. You will have seen I like to dress my meals up, here's a nice way to serve your chicken
  16. Place the chicken on a board, square off either end of the rolled chicken with a sharp knife, now in the centre place your knife on a slight angle. Cut through the rolled chicken and use the square cut end of the chicken to stand them up on the plate. 
  17. You have now created height to your meal and an area where you can drizzle sauce from or display a nest of herbs.