Prepare the Filling:

Heat the olive oil in a pan and brown the ground beef for 6–7 minutes, stirring to cook evenly.

Add the chopped onion and cook until translucent, about 3–4 minutes.

Stir in the pine nuts, dried prunes, chestnuts, and grated apple.

Deglaze with vinegar and brandy, add a bit of orange zest, and season with salt and pepper.

Remove from heat and allow to cool slightly. Finish by adding the orange juice and mixing well.

Prepare the Chicken:

Using a sharp knife, butterfly the chicken fillets to enlarge their surface.

Flatten the fillets with a meat mallet or rolling pin, creating a wide surface for the filling.

Brush the fillets with olive oil and season all sides with salt and pepper.

Spread about 2 tablespoons of filling onto each fillet.

Roll up each fillet tightly and tie with cooking twine to secure.

Cook the Chicken:

Heat olive oil in a large heavy-based pan over high heat.

Brown the rolls evenly on all sides, 2–3 minutes per side.

Add the dried fruits and a sprig of thyme.

Deglaze with vinegar and brandy, allowing the liquid to evaporate to lock in flavors.

Add chicken stock and simmer over medium heat for 15 minutes until the chicken is cooked through and the sauce thickens.

Optional: stir in a small piece of cold butter (about the size of a walnut) to give the sauce a glossy finish.

Remove the twine, slice the rolls diagonally, and serve garnished with extra dried fruits and the rich, honey-like sauce.