Serves 4 as a light meal
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon grainy mustard
Salt and freshly ground black pepper
A little olive oil to cook
8 sheets filo pastry
60g butter
4 bottled red peppersą
125g Ornelle Double Cream Brie, sliced
2 teaspoons roughly chopped capers

1. Place the chicken between 2 sheets of plastic wrap. Pound with a heavy object, such as a rolling pin, to flatten to a thickness of 6mm. Place in a shallow glass or ceramic dish.

2. Combine oil, lemon juice, mustard and salt and pepper. Pour over chicken. Turn to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.

3. Heat a little oil in a heavy-based frying pan. Cook chicken for 8-10 minutes until cooked through, turning once. Remove from the pan. Cool.

4. Make 2 parcels; for each parcel, lay a sheet of pastry on a flat surface. Brush lightly with melted butter. Top with 3 more sheets of pastry, brushing between each with melted butter. Fold pastry in half widthways. Place a chicken breast in the middle of each pastry stack.

5. Cover chicken breast with a single layer of red peppers. Cover with layer of Ornelle Double Cream Brie, capers, then a further layer of peppers. Place another chicken breast on top of filling.

6. Fold pastry edges over the chicken to enclose. Place seam-side down on a baking tray that has been brushed with melted butter. Brush parcels with melted butter.

7. Preheat oven to 190°. Bake for 15 minutes until golden brown. Allow parcels to sit 3-4 minutes before slicing. Served with a tossed salad.

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