This recipe has been adapted from a chance find in the delightful little book, The Café des Artistes Cook Book by George Lang. Many blue cheeses, such as Gorgonzola or Bath Blue, could be used in place of the Stilton.

200g Stilton cheese
150g unsalted butter
Handful chopped parsley
Handful chopped chives
4 large skinned chicken breast fillets or supremes, preferably with the meat from the first wing joint still attached
Flour for dredging
Freshly ground white pepper
2 eggs, lightly beaten
3-4 slices of white bread, crusts removed, made into crumbs
2 tbsp olive oil

In a basin, using a fork, mash the cheese, half the butter and herbs together. Divide into four portions and roll into finger shapes.

Between sheets of waxed paper, beat the chicken fillets. Lay one of the stuffing ‘fingers’ across the widest part of the inside of each fillet. Turn in the sides of the chicken and then the top and bottom to form ‘envelopes’.

Dust in the flour seasoned with pepper, roll in the beaten eggs, and finally coat with the breadcrumbs. pressing them firmly into the chicken. Leave in the fridge for at least an hour.

Heat the remaining butter with the oil in a frying pan and fry the chicken pieces for about three minutes on each side.

Put the chicken pieces in a roasting pan and place in an oven heated to about 190°C for 20 minutes.

Serve at once with the juices poured over. New potatoes and green beans make good accompaniments.

And to drink – George Lang suggests ‘a not too well chilled Gerwürztraminer or perhaps a Barsac’. Good choice!