Recipes - Main Dishes

Stilton Stuffed Chicken Breasts

Serves 4

A great supper dish to impress family or friends


  • 200g Blue Stilton cheese, cubed
  • 100g walnut pieces
  • 115ml sherry, plus extra for deglazing
  • 50g dried apricots, chopped
  • 1 bunch of tarragon, leaves picked and chopped
  • 2 egg yolks
  • 8 garlic cloves, boiled and peeled
  • 4 chicken breasts fillets, skin on 
  • Freshly ground pepper
  • olive oil, for shallow-frying

For the salad:

  • 2 courgettes, sliced lengthways into shavings using a peeler
  • 150g cherry tomatoes
  • 2 handfuls of fresh greens – spinach, kale or Chinese lettuce
  • squeeze of lemon juice
  • olive oil, for drizzling


1. In a food processor, place the Stilton, walnuts, dried apricots, 1 tbsp of sherry, tarragon, egg yolks and garlic cloves. Blend to a smooth paste.

2. Using a small sharp knife, cut a pocket in each of the chicken breasts and thighs. Fill each cavity with the Stilton mixture, sealing with cocktail sticks. Season each portion with salt and freshly ground pepper.

3. Preheat the oven to 180°C/gas 4.

4. Heat the olive oil in a hob-proof oven tray. Add stuffed chicken portions, fry until golden on each side.

5. Transfer the chicken portions to the oven and roast for 20 minutes, until the chicken is cooked through.

6. Meanwhile, prepare the salad. Toss together the courgette shavings, cherry tomatoes and leaves in a serving bowl. Toss with lemon juice and olive oil.

7. Remove the roast chicken and allow to rest. 

8. On the hob, deglaze the roasting tray with sherry, scraping the pan with a spatula to remove the roasting residue. To serve, slice the chicken portions and place on top of the salad, then pour over the sherried roasting juices.