Cranberry and Brie Cutlet Rolls  

1. Preheat the oven to 205°C (400°F). 
2. In a small skillet, heat the olive oil over medium heat. Cook the shallots and garlic for 1 to 2 minutes. 
3. Add the cranberries, walnuts, thyme, breadcrumbs, 30 mL (2 tbsp) honey, and broth. Cook for 1 to 2 minutes, until the liquid is fully absorbed. Remove from heat and let cool. 
4. Moisten the work surface, then line it with plastic wrap. Arrange the prosciutto slices to form a rectangle measuring about 35 cm x 25 cm (14 in. x 10 in.). Lay the chicken cutlets over the prosciutto, leaving a 5 cm (2 in.) strip of prosciutto free at the top. 
5. Spread the cranberry mixture and brie slices down the centre of the rectangle. Roll the chicken cutlets up with the prosciutto slices, pressing firmly with plastic wrap. Remove the plastic wrap and secure with toothpicks or butcher's twine.   
6. Place the roll on a baking sheet lined with parchment paper. Bake for 36 to 40 minutes until the chicken reaches an internal temperature of 74 °C (165 °F) on a meat thermometer. 
7. Remove the twine or toothpicks. Cut the roll into medallions.   
8. Just before serving, drizzle with the remaining honey. 

Cranberry Compote

1. In a saucepan, combine water, orange juice, and sugar. Bring to a boil over medium heat. Add the cranberries. Simmer for 10 to 12 minutes over low heat, stirring occasionally, until the cranberries have burst and the texture has slightly thickened. Remove from heat and let cool.