Start this recipe by preparing the stuffing. Saute together the onion, garlic and thyme with the oil for 3 minutes.Add in the chopped cranberries, season well with salt and pepper and cook for 2 minutes more. Lay the bacon slices out on the sheet of foil, side by side. Cover with the chicken slices, then the cranberry filling and finally cover with slices of Brie cheese. Roll up tightly and bake in the oven for 15-20 minutes. When ready, remove from the foil and pan fry for 3 minutes to brown. For the sauce, heat the cranberry jam in a pan with the stock and port and cook down for 5 minutes to reduce. Serve the stuffed chicken sliced with the cooked kale and drizzled with the cranberry sauce.

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