Ingredients

• 1 chicken breast
• 1 garlic clove
• chopped
• 50g/1¾oz cheddar cheese
• grated
• 2 tsp fresh thyme leaves
• 1 lemon
• juice and zest only
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 150g/5½oz butternut squash
• peeled and chopped into 1cm/½in cubes
• 2 smoked garlic cloves
• peeled
• 200ml/7fl oz milk
• salt and freshly ground black pepper
• 85g/3oz cheddar cheese
• grated

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the lemon and garlic-roasted chicken
• cut two slashes into the chicken breast. Tuck the garlic and cheese into the pocket under the mini-fillet
• cutting to make it larger if necessary.
• Place the thyme leaves
• lemon juice and zest and olive oil into a bowl
• season with salt and freshly ground black pepper and mix well.
• Place the chicken into the bowl and leave to marinate for ten minutes.
• Heat a griddle pan and griddle the chicken for 3-4 minutes on each side. Transfer to a baking sheet and roast in the oven for 12-14 minutes
• or until completely cooked through.
• Meanwhile
• for the cheesy butternut mash
• place the squash
• garlic and milk into a large pan. Bring to the boil
• reduce the heat and simmer for 10-12 minutes
• or until the squash is tender. Mash with a potato masher
• season well with salt and freshly ground black pepper and stir in the grated cheese.
• To serve
• place the mash onto a plate
• top with the chicken and pour over the chicken cooking juices.