Chicken Fillets with Brie & Cranberry Sauce
Preheat oven to 200°C
2 Chicken Breast Fillets
25g sliced Brie rind removed
10 ml Cranberry sauce
Chopped herbs of choice
Remove the inner strip from the base of the fillet and flatten gently with a rolling pin. Cut a pocket into the upper surface of each fillet. Fill with brie and cranberry sauce. Place flattened strip on top to conceal the filling. Roughly grate the croissant into large crumbs. Add the herbs and mix thoroughly. Spread evenly across the fillets and press down lightly.
Place on a baking tray and bake for 25-30 minutes.