Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Set up a smoker with the thyme and broken cinnamon sticks using 2 roasting tins and leave until a steady stream of smoke appears between the 2 of them.

Wash and dry the chicken. Grind 1 cinnamon stick for the chicken and crush the garlic. Mix together. Lift the fillets on the breasts and pop a sprig of thyme and a little of the cinnamon mix under each, putting the fillets back in place. Rub a little of the cinnamon mix onto each side of the breasts. Season well and rub with olive oil. Heat a skillet until very hot and sear the breasts on all sides.

Put the breasts on a wire rack in the smoker, skin side down. Replace the lid. Smoke for 2 minutes, then turn the breasts and smoke for another minute. Remove from the smoker, put the remaining cinnamon stick, broken, and any remaining thyme in a small roasting tin and sit the breasts on top.

Make the balsamic dressing by mixing all the ingredients except chives and smear this on the skin side of the breasts. Roast for about 12 minutes until the juices run clear.

Warm the dressing and then add the chives for a fresh green colour and oniony flavour. Serve with the breasts.

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