Stilton-Stuffed Chicken with Ham

prep 25 mins cook 30 mins
  • 4 boneless, skinless chicken breasts, each about 150 g (5 oz)
  • 125 g (4 oz) Stilton cheese, rind removed
  • 50 g (2 oz) sun-dried tomatoes in oil, drained
  • 4 slices Parma ham
  • salt and pepper

Cut a slit through the side of each chicken breast, then enlarge to make a small pocket. Cut the cheese into 4 slices, then tuck one slice into each chicken pocket with 1–2 pieces of tomato depending on their size. Sprinkle the outside of the chicken breasts with seasoning.

Wrap each chicken breast with a slice of Parma ham and put in a roasting tin.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until the chicken is cooked when tested (see page 11). Thickly slice the chicken or leave whole if preferred. Transfer to serving plates and serve with purple sprouting broccoli and buttery new potatoes.

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