Garlic Stuffed Chicken With Thyme And Chives

Directions

1. Heat the butter for the stuffing in a small pan and sauce the onion for 5 min on the simmering plate.
2. Cover and transfer to the simmering oven for 10 min or possibly so till tender.
3. Turn the onion into a bowl allow to cold slightly then mix with all the other stuffing ingredients.
4. Mash down and season well.
5. Place the chicken breasts on a board skin side uppermost.
6. Loosen the skin from one side.
7. Stuff a sixth of the cheese mix into this pocket and replace the skin.
8. Do the same with the other five breasts.
9. Arrange the chicken in a buttered and seasoned large roasting tin and brush with melted butter.
10. Roast in the roasting oven on the highest set of runners for about 15 min till just done.
11. If the chicken is getting too brown transfer to the floor of the roasting oven.
12. Serve warm hot or possibly cool cut in diagonal slices.
13. If serving warm strain off any juices in the tin and make a good thin gravy adding a little reduced white wine and cream if liked.
14. Take care not to overcook the chicken otherwise it mil lose its moisture and flavour and the bright green of the herbs will fade. This serves six as a warm main course or possibly ten if serving cool as part of a buffet or possibly picnic.
15. Serves 6