- 1 chicken breast
- 55g/2oz Stilton
- salt and freshly ground black pepper
- 1 tbsp butter
- 2 tsp olive oil
- 200g/7oz sweet potato, peeled, cut into cubes
- 55g/2oz butter
- 1 tbsp olive oil
- 1tbsp oz butter
- ½ onion, chopped
- 1 garlic clove, chopped
- 3 tbsp white wine
- 5 tbsp double cream
- 85g/3oz Stilton
- 1 tbsp chopped fresh chervil, plus an extra sprig, to garnish
- For the chicken, preheat the oven to 200C/400F/Gas 6.
- Slice the chicken lengthways to form a pocket and stuff with the Stilton.
- Close and secure with cocktail-sticks and season with salt and freshly ground black pepper.
- Melt the butter with the oil in a non-stick pan and fry the chicken for two minutes on each side, or until pale and golden.
- Transfer the pan to the oven for 8-10 minutes, or until cooked through. (Test the chicken is cooked by piercing it with a knife or scewer. It is cooked when the juices run clear).
- For the mash, boil the sweet potato in salted water for ten minutes, or until soft.
- Drain and mash the potato with the butter. Season with salt and freshly ground black pepper.
- For the Stilton sauce, heat the oil and butter in a small pan.
- Add the onion and sautĂŠ for three minutes, or until soft. Add the garlic and cook for one minute. Add the white wine and simmer for 6-8 minutes, or until reduced to about one and a half tablespoons.
- Add the cream and simmer gently for two minutes. Add the Stilton, remove from the heat and stir until the Stilton has melted.
- Stir in the chervil and season with salt and freshly ground black pepper.
- To serve, fill a tall 5cm/2in ring with mash placed in the centre of a dinner plate. Remove the ring and arrange the chicken breast on top of the mash. Spoon the sauce over the chicken and around the plate. Garnish with a sprig of chervil.