Cheese and garlic stuffed chicken

Serves: 6

• 6 boneless chicken breasts, with the skin on
• melted butter, for brushing

Stuffing

• 30 g (1 oz) butter
• 1 onion, finely chopped
• 2 large garlic cloves, crushed 250 g
• (8 oz) full-fat soft cheese
• 1 tbsp chopped fresh tarragon
• 1 egg yolk
• pinch of grated nutmeg salt and black pepper

Make the stuffing: melt the butter in a small saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Turn the onion mixture into a bowl, and leave to cool slightly.

Add the soft cheese to the onion mixture with the tarragon, egg yolk, and nutmeg. Season with salt and pepper and mix well.

Stuff the chicken breasts: lift up the skin along one side of each breast, spread the cheese mixture over the chicken, and then gently press the skin back on top. Put the chicken breasts into an ovenproof dish and brush with the melted butter.

Roast the chicken in a preheated oven at 190°C (170°C fan, Gas 5) for 25–30 minutes until the chicken is cooked through. Cut each breast into diagonal slices, and serve hot.