Chicken being one of the cheaper proteins it seems we eat a fair bit of it. If you don’t use a little imagination it can become a bit pedestrian. There are 1000s of ways to cook chicken and one way I really like (any opportunity to stuff something) is Roulade. Also called a Ballotine they are easy to make and offer endless variety. Just beat out your fillet between clingwrap then roll with filling inside and tie ends of wrap to contain. Poach slowly in hot water at 60C for 40 minutes or so then pan sear to caramelise the outside. This one I wrapped in bacon then stuffed with sundried tomato, aged cheddar and spiced pear paste. I served it on Moroccan spiced pumpkin mash with steamed brocolini and potato twirls.