Ingredients
For the chicken
150g/5½oz chicken breast
25g/1oz Stilton
2 slices smoked back bacon
1 tbsp olive oil
salt and freshly ground black pepper
For the mash
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
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken, make an incision to the chicken breast
lengthways to create a pocket.
3. Place the Stilton into the pocket then wrap the breast with
the bacon rashers.
4. Rub the bacon-wrapped breast with the olive oil and season
both sides with salt and freshly ground black pepper.
5. 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.
6. Transfer to the oven and roast for 12-15 minutes, or until the
chicken is completely cooked through.
7. To make the mash, mash the cooked butternut squash using a
potato masher or a ricer.
8. Add the cream and Stilton, mix together well and season, to
taste, with salt and freshly ground black pepper.
9. To serve, place the mashed butternut squash in the middle of
a large warmed plate and place the chicken on top.
