16 chicken fillets, skin on, loosen with your finger to release the skin
1 kg brie, cut into thin slices
300 grams pine nuts, toasted until golden
1 cup currants
16 slices prosciutto
Combine the pine nuts and currants, place a slice of brie under the skin and top with currant and pine nut mix. Wrap whole fillet with a slice of prosciutto. Place on a greased, baking tray, sprinkle with cracked black pepper. Continue until the 8 fillets have been completed.
Bake in a 180 ̊C for 40 minutes until golden.
Remove from the heat and slice into 5 - 8 slices for each fillet onto a bed of mixed salad leaves.
Drizzle with Lemon pressed olive oil and serve immediately.