Method:
1 Using a sharp knife make an incision in the thickest part of the chicken and fill with rosemary and brie.  Wrap chicken in bacon and secure if required.
2 Heat a char grill pan over high heat, brush both sides of chicken with a little oil and season with salt and pepper. Char-grill for 2 minutes each side or until golden. Transfer the pan to the oven and roast for 8-10 minutes or until chicken is cooked through. 
3 Cook rice according to packet directions.  Add walnuts, parsley and squeeze over a little lemon, drizzle with oil and stir to combine.
4 Spoon rice into a shallow bowl, top with chicken, serve