Instructions: In a colander sprinkle the courgettes with 1 level tsp salt mix and leave to stand for 10 minutes.

Rinse and pat dry.

Melt the butter in a saucepan on the simmering plate add the onion and cook until soft; cool.

Whizz the courgettes onion cream cheese 25g breadcrumbs egg cheese and chopped herbs in a food processor.

If the stuffng is a little too wet add some more breadcrumbs; season.

Cut a pocket in each breast.

Spoon in the stuffng and secure with a cocktail stick

Heat the oil in a large roasting tin.

Brown the chicken skin side down for 2 to 3 minutes on the boiling plate then turn and seal for 1 minute.

Set aside.

Pour wine into the tin bung to the boil and scrape the sediment from the base of the tin. Add 150ml stock thyme and rosemary; season. Bung to the boil.

Return chicken to the roasting tin skin side up in a single layer.

Cook on the bottom runners of the roasting oven for 15 to 20 minutes or until the juices run clear.

Slice the chicken and keep warm.

Skim any fat from the liquid in the casserole add the remaining stock bring to the boil on the boiling plate and bubble for 10 minutes or until syrupy.

Spoon over the chicken garnish with tarragon and marjoram and serve with steamed broccoli florets.

Simple fresh ingredients can create inspired recipes. This particular chicken dish originates from county cork.

Serves 6

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