Quick and easy, full of flavour and the goodness of fresh veg and herbs, this dish is delicious cold in summer but works equally well in winter straight from the oven.

Chicken breasts with courgette and herb stuffing

Serves 6
8oz courgettes coarsely grated
sea salt and ground black pepper
1 oz butter
1 small onion finely chopped
2 oz cream cheese or ricotta
2 oz fresh breadcrumbs (I use gluten free if possible)
1 oz parmesan cheese
4 tbsp chopped fresh herbs (e.g Flat leaf parsley, chives, mint, basil)
6 chicken breasts or thighs off the bone, skin removed
2 tbsps olive oil
100mls chicken stock

Method
Sprinkle the courgettes with 1 tsp salt and leave to stand for 10 minutes in a colander.
Rinse and squeeze out the excess liquid.
Melt the butter in a pan, add the onion and cook on a medium heat until soft. Cool.
Whizz the courgettes, onion, cream cheese or ricotta, breadcrumbs, Parmesan & herbs in a food processor.
Season really well.
Flatten chicken breast or thigh meat, season well and spread mixture on top of each.
Roll up and place into an oiled casserole dish seal side down.
Add a little chicken stock and a big knob of butter.
Place into the oven and cook at 180C for about 15 minutes, baste with the stock and butter half way through.
It is cooked when juices run clear.
Slice and service with your choice of vegetable, quinoa and Green salad.