4 boneless chicken breasts
100 g (4 oz) blue cheese OR cream cheese with chives
200 ml (7 fl oz) double cream
1 tbsp French mustard
25 g (1 oz) butter
salt and pepper
1 tsp chopped fresh tarragon OR thyme
freshly ground pink peppercorns, to serve
1. Preheat oven. 200°C/400°F/gas 6. Make a deep slit in the side of each chicken breast to form a pocket. Put a piece of cheese into each pocket.
2. Put chicken in a shallow, ovenproof dish. Mix together the cream and half the mustard. Pour around base of chicken.
3. Melt butter and add seasoning, herbs and remaining mustard. Brush onto exposed chicken.
4. Bake for 40 mins, until golden. Serve, topped with pink peppercorns.
Pink peppercorns have a mild, aromatic flavour. Replace with crushed green or black peppercorns, if you prefer.