Chicken Roll w/ Cranberry Compote and Brie

Chicken Roll w/ Cranberry Compote and Brie

  • Prep: 15 min
  • Total: 1 hour

  • Meat


NOTE: This recipe serves two greedy person or three.

- 2 chicken breasts
- 120 gr Brie cheese (sliced in pieces)
- 2 tbsp cranberry compote/jam
- 1 tsp garlic powder
- ½ tsp chili flakes
- ¼ tsp dried or fresh thyme
- ¼ tsp dried or fresh rosemary
- 2 or 3 tbsp olive oil
- salt & pepper to taste

- meat masher (vlees hamer) to flatten chicken breasts
- cooking twine (rolladedraad)


  1. Preheat your oven to 175C or 347F.

  2. Then beat your chicken breasts until they are flat (about ½ a cm).

  3. Place them on a plate covered with thin foil and 4 pieces of cooking twine. This way it’s easier to tie them up later. 

  4. Season the inside of the chicken breasts, with garlic powder and salt & pepper. Then add a layer of compote, sprinkle of chili flakes and herbs followed by the slices of Brie.

  5. Roll the chicken (like a sausage) and tie up the strings.

  6. Place the chicken roll in an oven dish. Add the oil on top of the roll and season again with garlic powder and salt & pepper. 

  7. Cover the dish with thin foil and let it bake for 40-45 minutes (depending on your oven) on 175 C or 347F. Then remove the thin foil, pour some of the juices on the roll and bake for another 5-10 minutes until the chicken is golden brown and cooked through. 

  8. When the chicken roll is done, remove it from the dish and let it rest on a plate. Use the remaining juices to make a sauce/glaze. Add the juices to a pan, followed by 1 tbsp of butter and 3 tbsp of chicken stock (if you like a sticky glaze add 1 tsp of cranberry compote too). Reduce the sauce/glaze until you have the desired consistency and season with salt & pepper. Then serve it on the side or base the chicken roll with it to give it some extra colour. Enjoy!

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