Chicken breast stuffed with herbed cheese and wild mushrooms

Remove the skin from the chicken breasts and split them horizontally. Open them out and place between 2 sheets of cling film and flatten to about 1cm (½ inch) thick.

Place the garlic, basil, parsley, ricotta, salt and black pepper in a bowl and mix well together. Divide the mixture between the chicken breasts and fold back together. Press with a knife to seal the edges.

Pre-heat the oven to gas mark 4, 180ºC. Heat the oil in a large frying pan and seal the chicken in this for about 3 minutes on each side or until lightly browned. Remove the chicken from the pan and place on a baking sheet in the oven for 15-20 minutes.

Pour off the excess fat and déglace the pan with the white wine. Boil until the mixture has reduced to about 50ml (2fl.oz). Add the cream, half of the mushrooms, which should be sliced, add cayenne and salt to taste. Bring to the boil and cook until thickened slightly. Spoon the sauce over the chicken and serve garnished with the remaining mushrooms cooked in the butter and parsley or basil sprigs.

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