Ingredients
For the stuffed chicken
1 chicken breast, skin removed
75g/3oz Stilton
¼ leek, blanched, halved and sliced into three pieces
50g/2oz broccoli stalks, blanched and cut in half
salt and freshly ground black pepper
1 tbsp olive oil
For the crushed new potatoes
150g/5½oz new potatoes, boiled for 15 minutes and drained
1 tbsp olive oil
handful roughly chopped parsley
handful roughly chopped mint
handful roughly chopped basil
salt and freshly ground black pepper
For the roasted Portobello mushroom
1 clove garlic, crushed
10g/¼oz butter
1 Portobello mushroom, cleaned and stalk removed
salt and freshly ground black pepper
Method
1. For the stuffed chicken, sandwich the chicken breast between two pieces of baking paper and flatten slightly with a rolling pin. Discard the baking paper.
2. Put the Stilton onto the flattened chicken breast, then place the leeks and broccoli on top. Season with salt and freshly ground black pepper and roll the chicken breast around into a parcel. Secure with a cocktail stick if necessary.
3. Heat the oil in a frying pan and place the chicken parcel in the pan. Brown on all sides for 8-10 minutes or until completely cooked through. Slice the parcel in half lengthways on a diagonal slant and keep warm in a low oven until ready to serve.
4. To make the crushed potatoes, toss the cooked potatoes in the olive oil and mash gently so that they are half-mashed. Add the herbs, salt and freshly ground black pepper, to taste, and stir well.
5. Preheat the grill to its highest setting.
6. To make the roasted Portobello mushroom, mix the garlic with the butter and spread over the top of the mushroom. Season with salt and freshly ground black pepper and place under the grill for six minutes.
7. To serve, place the mushroom on a plate with the chicken parcel on top and arrange the crushed new potatoes on the side.
