Stilton Stuffed Chicken Breast with Fried Potato Slices

Stilton is often referred to as, "The King of Cheese." This is an analogy with which I wholeheartedly agree. I am a big cheese lover but without question or hesitation, I would name Stilton as being my favourite cheese of all. That is why, although there were many different cheeses I could have used in the preparation of this recipe, it absolutely had to be Stilton.

Ingredients (Per person)

1 free range, organic chicken breast fillet
1 medium potato (unpeeled)
2 to 3 tsp crumbled Stilton cheese

Method

As ever, remember to put your oven on to preheat to 400F/200C/Gas Mark 6. Lay the chicken breast fillets on a chopping board so that their longest part runs top to bottom. Take a very sharp knife and - if you are right-handed - slice very carefully through the meat from the right side downwards towards the chopping board and across at an angle towards the left. Take all the time you need to do this as you do not want to pierce the chicken breast at the other side. You merely wish to creat a downward sloping cavity in to which you will insert the Stilton. You may find it easier to make several slits, deeper each time, almost as though sawing rather than cutting.

When the slits in your chicken breasts are almost but not quite all the way through the meat, you should pack them with the Stilton, though not too tightly or the breasts will lose their shape and the Stilton will simply overflow.

Place a sheet of aluminium foil on a baking tray and the chicken breasts carefully on top. Add another sheet of foil and wrap the edges to form a sealed parcel.

Place the chicken breasts in the oven for around twenty-five minutes.

Slice the potato lengthwise in to slices about 1/8" thick. About five minutes before the chicken breasts are due to be ready, bring a little sunflower oil up to heat in a frying pan and add the potato slices. Cook for five minutes until the chicken is ready then turn and cook on the other side for a further five minutes. The chicken should be removed from the oven, the foil package very carefully opened to prevent scalding from escaping steam and the breasts allowed to rest for the remaining five minutes it takes the potato slices to cook.