Dazzling Darryl’s Festive Chicken

4 skinless chicken breasts
1 wheel of King Island Phoques Cove Camembert sliced thinly
1 jar Whittington’s Spicy Cranberry Sauce
4 long strips of bacon, rind removed
2 tablespoons melted butter
Splash of Rice Bran Oil
1 tablespoon fresh sage or 1 teaspoon dried
1 tablespoon fresh tarragon or 1 teaspoon dried
Salt and fresh ground black pepper

Flatten breasts till approx 1 cm thick and divide the camembert between them, placing in the centre.  Spoon a portion of the cranberry sauce on to the cheese and fold the short end of the chicken over to form a parcel. Roll a strip of bacon around and secure with a toothpick. Brush the breasts with butter and a splash of oil and place on a baking paper lined tray. Sprinkle with the herbs and season with salt and pepper. Place in a 220 degree oven for approx 25 to 30 minutes. Remove from the oven and rest for 10 minutes, then pull out the toothpicks, cut into slices and fan onto a warm plate.  Serve with extra cranberry on the side. Great with baby potatoes, carrots and brocolini

Serve: 4.

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