Stuffed chicken with herbs and Parmesan recipe
 A quick herb and cheese stuffed chicken breast, that's ready and on the table in under 30 minutes. Serve with rice or boiled potatoes. 5g/⅛oz fresh tarragon leaves10g/⅓oz fresh parsley leaves25g/1oz Parmesan cheese, roughly choppedgood pinch flaked sea salt1 medium free-range egg yolk5 tbsp extra virgin olive oil, plus extra for greasing2 boneless, skinless chicken breasts (each around 150g/5½oz)salt and freshly ground black pepper 5g/⅛oz fresh tarragon leaves 10g/⅓oz fresh parsley leaves 25g/1oz Parmesan cheese, roughly chopped good pinch flaked sea salt 1 medium free-range egg yolk 5 tbsp extra virgin olive oil, plus extra for greasing 2 boneless, skinless chicken breasts (each around 150g/5½oz) salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again.Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets.Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again. Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets. Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets. Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving.