2 chicken breasts
4 rashers streaky bacon
handful of fresh sage leaves
1 tbsp olive oil
2 tsp cranberry sauce
Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz brie. Top with 1 tsp cranberry sauce.
Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C).
To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with boiled new potatoes and spinach or similar low FODMAP vegetables.
Recipe adapted from: Good Food