- 150g/5½oz chicken breast
- 25g/1oz Stilton
- 2 slices smoked back bacon
- 1 tbsp olive oil
- salt and freshly ground black pepper
- ½ butternut squash, peeled, seeds removed, chopped, boiled until soft and drained
- 50g/1¾oz Stilton
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the chicken, make an incision to the chicken breast lengthways to create a pocket.
- Place the Stilton into the pocket then wrap the breast with the bacon rashers.
- Rub the bacon-wrapped breast with the olive oil and season both sides with salt and freshly ground black pepper.
- Heat an ovenproof frying pan over a high heat. Add the bacon-wrapped chicken and pan fry for one minute on each side until browned.
- Transfer to the oven and roast for 12-15 minutes, or until the chicken is completely cooked through.
- To make the mash, mash the cooked butternut squash using a potato masher or a ricer.
- Add the cream and Stilton, mix together well and season, to taste, with salt and freshly ground black pepper.
- To serve, place the mashed butternut squash in the middle of a large warmed plate and place the chicken on top.