Stilton and watercress chicken kiev

Method

1. Mix the butter with the stilton, garlic and watercress in a bowl, then taste and season with sea salt, black pepper and lemon juice. Spoon the butter onto a sheet of cling film, wrap up tightly to form a short, fat cylinder, then freeze for 10 minutes (or see Make Ahead). 
2. Push a thin, sharp knife into the thick end of the chicken breast to form a long, thin pocket lengthways through the chicken breast. Be careful not to push the knife all the way through. Repeat with the remaining chicken portions. 
3. Remove the butter from the freezer and cut into 4 equal pieces. Cut each piece in half and stuff 2 into each chicken supreme pocket (see tips). 
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5. Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Mix the lemon zest into the breadcrumbs and season the flour with salt and pepper.
6. Coat each stuffed chicken supreme first in flour, then in egg, then in breadcrumbs, shaking off the excess each time. Transfer to a baking tray.

7. Heat the oven to 200°C/180°C fan/ gas 6. Heat a good glug of olive oil in a heavy-based frying pan over a medium heat until it’s shimmering hot (a cube of bread will sizzle and brown in about 40 seconds). Add the prepared kievs, then cook for 4 minutes on each side until golden brown (you may need to do this in batches depending on the size of your pan). Carefully transfer to a baking tray, then bake for 18-20 minutes until cooked through and golden all over. Sprinkle with sea salt and serve with chips and
   a watercress salad, if you want to.