4 large chicken breasts
1 small onion, finely chopped
25g fine white breadcrumbs
1 egg yolk
50g full-fat cream cheese
40g unsalted butter, at room temperature
2 tablespoons Parmesan, freshly grated
1 tablespoon olive oil
2 tablespoons mixed herbs, chopped
Roasted new potatoes, to serve
Preheat the oven to 200C.
Prepare the courgettes.
Cut off the tops and tails of the courgettes and then coarsely grate them using a mandolin. Tip the grated courgettes into a clean tea towel and squeeze out any excess moisture.
Cook the courgettes.
Melt a little butter in an ovenproof frying pan and sauté the onions for 2 – 3 minutes until they have softened. Add the grated courgettes and increase the heat, sauté the courgettes for 3 – 4 minutes until they are tender. Tip the mixture onto a plate to cool.
Make the stuffing.
Soften the remaining butter with a fork in a bowl and then beat in the soft cheese. Mix in half the breadcrumbs, the egg yolk and the onion and courgette mixture. Mix well to combine. Stir in the remaining breadcrumbs and the Parmesan and season to taste.
Prepare the chicken.
Cut each chicken breast horizontally almost all the way through but leaving them attached at one side. This will create a pocket. Push a tablespoon of the stuffing into each pocket spreading it with a round-bladed knife. Life the skin of each breast and spread a little more of the stuffing between the flesh and the skin of the chicken breast. Seal and secure the chicken with cocktail sticks and season all over.
Cook the chicken.
Fry the chicken breasts skin-side down in the olive oil for 3 – 4 minutes turning once until golden. Transfer the chicken breasts to a roasting tray and cook in the oven for 15 – 20 minutes until cooked through. Remove the chicken from the oven and let them rest for 5 minutes. Carve each chicken breast into 3 slices and arrange them on serving plates accompanied by the roasted new potatoes.