Ingredients

• 150g/5½oz chicken breast
• 25g/1oz Stilton
• 2 slices smoked back bacon
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ½ butternut squash
• peeled
• seeds removed
• chopped
• boiled until soft and drained
• 50g/1¾oz Stilton
• 50ml/2fl oz double cream
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken
• make an incision to the chicken breast lengthways to create a pocket.
• Place the Stilton into the pocket then wrap the breast with the bacon rashers.
• Rub the bacon-wrapped breast with the olive oil and season both sides with salt and freshly ground black pepper.
• Heat an ovenproof frying pan over a high heat. Add the bacon-wrapped chicken and pan fry for one minute on each side until browned.
• Transfer to the oven and roast for 12-15 minutes
• or until the chicken is completely cooked through.
• To make the mash
• mash the cooked butternut squash using a potato masher or a ricer.
• Add the cream and Stilton
• mix together well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the mashed butternut squash in the middle of a large warmed plate and place the chicken on top.