Ingredients

• 1 chicken breast
• cut into three pieces
• 5 sun-dried tomatoes
• chopped
• 75g/2¾oz Stilton with apricots
• crumbled
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 lemon
• juice and zest only
• 100g/3½oz spinach leaves
• finely sliced
• ½ lemon
• juice only
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 orange pepper
• cut into strips
• ½ tsp chilli flakes
• 1 tbsp caster sugar
• 1 tbsp white wine vinegar
• 1 orange
• juice only
• 1 lemon
• halved

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the stuffed lemon chicken
• lay out the three pieces of chicken breast on a sheet of cling film. Cover with another sheet of cling film and flatten the chicken with a rolling pin or meat mallet.
• Remove the cling film. Pile the chopped tomatoes and cheese into the centre of each chicken piece. Season with salt and freshly ground black pepper
• then roll up the chicken around the stuffing
• securing with a cocktail stick.
• Heat the oil in an ovenproof frying pan and sear the stuffed chicken on all sides until golden-brown
• about 3-4 minutes. Sprinkle over the lemon zest and squeeze over the juice. Transfer to the oven and roast for about 10-12 minutes
• or until completely cooked through.
• For the citrus spinach
• place the spinach into a bowl with the lemon juice
• oil
• salt and freshly ground black pepper and stir well.
• For the pepper sauce
• heat the oil in a pan and gently fry the onion
• garlic and orange pepper for 4-5 minutes.
• Add the chilli flakes
• sugar
• white wine vinegar and orange juice and simmer for 6-7 minutes
• or until the sauce is reduced and sticky and the peppers are soft.
• To serve
• heat a frying pan until hot and place the lemon halves
• cut-side down
• in the pan. Leave for 4-5 minutes
• until charred.
• Place a bed of citrus spinach on a serving plate and top with the stuffed chicken (remove the cocktail sticks). Arrange the chargrilled lemon halves to one side and the pepper sauce in a small bowl on the other side.