Name: Chicken breasts stuffed with apple and cheese
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 300.00 g samp; 450.00 ml stock chicken; 1.00 butternut medium; 4.00 chicken breast fillets; 1.00 apples Granny Smith; 150.00 g roquefort cheese; 80.00 ml parmesan cheese freshly grated; 25.00 ml butter; 1.00 onion medium; 25.00 ml fresh sage chopped; 125.00 ml wine dry white

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Ingredients (11)

300.00 g	samp
450.00 ml	stock — chicken
1.00	butternut — medium
4.00	chicken breast fillets
1.00	apples — Granny Smith
150.00 g	roquefort cheese
80.00 ml	parmesan cheese — freshly grated
25.00 ml	butter
1.00	onion — medium
25.00 ml	fresh sage — chopped
125.00 ml	wine — dry white

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Method:

Rinse samp and place in a large saucepan. Add chicken stock and 300 ml water. Bring to the boil, then reduce heat. Simmer for 30 minutes.
Add cubed butternut, stir well and cook for a further 15 minutes, or until butternut is just tender.

Meanwhile, prepare the chicken. Using a sharp knife, make a lengthways cut through the chicken breast, without cutting right through, to form a pocket.

Chop the apple finely and crumble the cheese. Mix the two together and press into the pockets in the chicken breasts. Secure closed with toothpicks and place breasts in a greased ovenproof dish. Sprinkle with 40ml Parmesan.

Bake in preheated oven for 30 to 40 minutes until cooked through.

To serve:
Heat butter in a large saucepan.
Add onion and sauté until soft.
Add the drained samp, butternut and sage. Stir-fry for two minutes.
Add wine and remaining Parmesan and simmer gently, stirring, for five minutes.
Dish up individual servings, top with a chicken breast and spoon over sauces from the baking dish.