1. Prep the chicken:
   Butterfly each chicken breast by slicing through the centre, keeping one edge intact so it opens like a book. Season lightly with salt. Place on a board, open each breast and gently pound with a rolling pin or tenderiser until evenly 1 cm thick. Set aside.
2. Make the stuffing:
   Sauté the diced onion in a little oil over medium heat until golden and caramelised (±10 minutes).
   Remove the pork bangers from their casings into a bowl. Add onions, salt, pepper, cranberries, sage, nuts and breadcrumbs. Mix well and set aside.
3. Prepare Sous Vide:
   Fill the Instant Pot with water and set to 63°C for 1 hour.
   (You will be making two smaller roulades so they fit easily.)
4. Build the pancetta layer:
   Lay ±40cm of eco-friendly “plastic” wrap or clingwrap on a clean surface, long side facing you.
   Arrange half of the pancetta slices in an overlapping rectangle on the wrap.
5. Assemble the roulade:
   Place two butterflied chicken breasts in the centre of the pancetta to form a smaller rectangle.
   Add half the stuffing and shape it into a log down the centre.
   Use the clingwrap to roll tightly into a cylinder, enclosing the stuffing and wrapping completely in pancetta.
   Twist and tie both ends securely so the roulade holds its shape.
   Repeat with remaining ingredients for the second roulade.
6. Sous Vide the chicken:
   Place both wrapped roulades into a large resealable plastic or silicone bag.
   Lower the bag into the hot water using the diffusion method: keep the seal above the waterline, allow air to escape naturally, then seal the bag just before the water reaches the top.
   Clip the seal to keep it out of the water.
   Cook for 1 hour.
7. Chill (optional for advance prep):
   After cooking, refrigerate up to 2 days if preparing ahead for Christmas Day.
8. Crisp the roulades:
   Heat the Instant 200°C on Air Fry.
   Remove plastic wrap from roulades, place in air fryer basket, and cook for 15 minutes, turning halfway, until the pancetta is crisp and golden.
   If you don’t have a Duo Crisp or Vortex, pan fry until the pancetta is crispy.
9. Serve:
   Slice the roulades and serve warm with your favourite gravy.

‍