Instructions: Melt the butter for the stuffing in a small pan and sauce the onion for 5 minutes on the simmering plate.

Cover and transfer to the simmering oven for 10 minutes or so until tender.

Turn the onion into a bowl allow to cool slightly then mix with all the other stuffing ingredients.

Mash down and season well.

Place the chicken breasts on a board skin side uppermost.

Loosen the skin from one side.

Stuff a sixth of the cheese mixture into this pocket and replace the skin.

Do the same with the other five breasts.

Arrange the chicken in a buttered and seasoned large roasting tin and brush with melted butter.

Roast in the roasting oven on the highest set of runners for about 15 minutes until just done.

If the chicken is getting too brown transfer to the floor of the roasting oven.

Serve hot warm or cold cut in diagonal slices.

If serving hot strain off any juices in the tin and make a good thin gravy adding a little reduced white wine and cream if liked.

Take care not to overcook the chicken otherwise it mil lose its moisture and flavour and the bright green of the herbs will fade. This serves six as a hot main course or ten if serving cold as part of a buffet or picnic.

Serves 6

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