2 chicken breasts, fillet separated, both pieces flattened out with a meat mallet or rolling pin
1 tbsp olive oil
50g lactose free butter
1 tbsp gluten free flour
2 tbsp gluten free breadcrumbs
Cranberry sauce to serve
Preheat the oven to 200C/400F/Gas 6.Place the flattened chicken breast on a surface. Layer the brie and lactose free butter on top.
Place the flattened fillet piece on top to cover the stuffing, and roll the main breast around to seal in the stuffing.
Seal with a cocktail stick. Beat the egg, the roll the chicken in the gluten free flour, then the egg, then coat in the gluten free breadcrumbs.
Place the olive oil into a medium ovenproof frying pan over a medium heat. Add the stuffed chicken and cook for one minute on both sides, to brown.
Place the chicken into a roasting dish and into the oven to roast for fifteen minutes, or until cooked through. Remove from the oven.
Season, to taste, with salt and freshly ground black pepper and slice the chicken in half.
To serve, we recommend salad, new potatoes and cranberry sauce.
Recipe adapted from: Good Food