This dish is full of festive flavors and makes life simple for anyone not completely convinced on tackling a full traditional Christmas dinner this year.

Serves 4
2 tablespoons of butter
4 rashers of smoked streaky bacon, finely chopped
1 onion, finely chopped
2 stalk of celery, finely chopped
100g of bread crumbs
60g of cranberries
60g of walnuts, toasted and finely chopped
1 sprig of rosemary, finely chopped
1 teaspoon of all spice
Zest of 1 orange
4 chicken breasts on the bone
8 rashers of pancetta
600g of brussel sprouts, washed and outer leaves and stalk removed
Sea salt and ground black pepper
Rapeseed oil

Preheat the oven to 180˚C.

Place a large frying pan over a medium high heat heat, melt the butter until it foams, then fry the bacon until golden.

Add in the onion and celery and cook until tender.  Add in the breadcrumbs, cranberries, walnuts, rosemary, thyme, all spice, orange zest and season with sea salt and ground black pepper.  Stir through until combined.

Using a sharp knife, slice open the chicken breasts just enough to make a little pocket big enough to add the stuffing too.

Fill each of the chicken breasts with the stuffing and then wrap each one with pancetta.  Place the chicken breasts in a roasting tin and give a final seasoning of sea salt and ground black pepper and a drizzle of oil before popping in the oven.

Cook the chicken breasts for approximately 45 minutes or until cooked all the way through.

Remove the chicken from the oven and cover with tin foil while you prepare the brussel sprouts.

Place a large frying pan over a high heat and add a knob of butter and melt it until it foams.  Add in the brussels sprouts and cook until they are tender and have a nice golden colour.

Season with sea salt and ground black pepper and serve alongside the chicken breasts.