Instructions: Remove the skin and any fat from the chicken breasts and make a pocket in them with a sharp knife. Shave the skin off the cucumber in thin strips and cut in half lengthways. Scoop out and discard the seeds, and slice the cucumber as thinly as possible.

Put the cucumber in a colander, sprinkle with salt and mix with your hands to get all the cucumber salty. Leave to drain over a bowl for an hour or so, before rinsing thoroughly and drying in a clean tea towel.

Meanwhile, prepare the stuffing. Discard the skin and sinew from the fillets. Trim the liver of any threads and green parts tainted by the gall bladder.

Roughly chop the liver and fillet and blend in a food processor until smooth, together with the blanched parsley, cream and seasoning.

Spoon the mixture into the chicken breasts and secure with cocktail sticks.

Fry the chicken breasts in half the butter on both sides, cover partially and cook until the juices run clear. Place the chicken on a warm serving dish. Add the wine or stock to the pan juices, season lightly, scrape up any residues and add the dill. Cook for a minute or two and pour over the chicken.

Fry the cucumber quickly in the remaining butter until wilted and bright green. Arrange it around the chicken and serve.

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