Wrapped and Stuffed Chicken
Heat the oven to 200°C (180º fan) 400ºF, gas 6.
Place each chicken breast between 2 pieces of plastic wrap and bash with a rolling pin to flatten.
Season each with salt and pepper, slice the Brie and arrange the slices on top of the roulades. Fold in the sides of the meat and roll up firmly.
Wrap each roulade in 2 slices of bacon and place in an oiled baking dish. Put into the preheated oven and cook for about 30 minutes.
Meanwhile wash the tomatoes and pat dry. Put into the baking dish with the roulades, sprinkle with balsamic vinegar and cook for a further 10 minutes.