Average Rating  ? No. of Servings   8 Approximate Cost   $30.66 Ingredients: 5.00   chicken breast (ea)   200.00 g   streaky bacon   100.00 g   camembert   2.00   egg   8.00 tsp   pesto

Directions: side. Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper. Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes. Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula. ----------------------- 1) Slice chicken breast lengthwise through the centre, and fill with a piece of camembert 2) Wrap with a strip of streaky bacon 3) Beat eggs, brush along top of chicken 4) Sprinkle with dukkah 5) Bake at 225 degrees until juice runs clear. Breadcrumbs should be lightly browned. 6) Garnish with a teaspoon of pesto to serve

Dukkah ( Required ) : 0.08 c   almonds   0.08 c   hazelnuts   0.53 tbsp   cumin   0.53 tsp   paprika   0.06 c   peanuts   0.53 tsp   turmeric    0.21 tbsp   sesame seeds   0.21 tbsp   black pepper   0.11 tsp   cajun seasoning   0.21 tsp   garam masala   0.11 tbsp   salt

Directions: Toast nuts and seeds Whizz together with spice in a food processor until the consistency of course breadcrumbs