Place the chicken breast on a chopping board, press flat firmly with the palm of your hand and cut a slit lengthwise in order to open the chicken breast, bash lightly with a meat hammer to thinner.  Cover with the grilled pepper flesh, put 4 asparagus on each breast and divide the brie cheese in between. Roll the chicken breast around the filling tightly. Tighten the chicken rolls with a string and place on greased oven dish. Beat the butter with the chopped herbs, salt and pepper, spread over the chicken rolls. Bake the chicken in a fairly hot oven for approx. 25 minutes. To make the salad; put the grapes on an oven tray, drizzle with olive oil, sprinkle with sea salt and roast in a hot oven for approx. 15 minutes. Combine the spinach leaves, pumpkin, barley, pecans and grapes. Whisk the juice of ½ a lemon with double the amount of extra virgin olive oil and dress the salad just before serving.

Serves 2

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