Stuffed chicken breasts with stir-fried kale and hazelnuts

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Crush the garlic into a bowl with the mascarpone and tarragon then mix.
2. Season the chicken breasts, then loosen the skin to form a pocket. Stuff with the herby mix, then put on a baking tray and roast for 20 minutes.
3. Heat a large pan with a little extra-virgin olive oil. Toast the hazelnuts in the pan over a medium heat, tossing. Tip onto kitchen paper. Add the onion to the pan and fry over a high heat until lightly browned. Add the kale and stir-fry for 5 minutes. Add the chilli to the pan with the lemon juice and the nuts. Season, add a little more oil, then stir-fry for 2 minutes.
4. When the chicken is done, rest it for 2 minutes. Serve the kale topped with the chicken and any pan juices.