Dice the brie and mix well with the bigilla and walnuts, flatten the chicken and put the filling in the middle, roll the breast and tighten with the pancetta. Roast in the oven until cooked through at 180 degrees celcius. Roughly cut he mushrooms and saute in butter with the sliced leek and chopped garlic. Season well and finish with the rosemary. Wash well the potatoes and slice, on low heat place 2 crushed garlic and saute potatoes until cooked through. Add the thyme and chopped spring onions in the last 2 minutes and remove from heat.
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