Place the courgettes in a colander and sprinkle with 1 teaspoon of salt, mix and leave to drain for 10 minutes. Rinse and pat dry. Melt the butter in a small pan, add the onion and cook until soft; cool.

Whiz the courgettes, onion, cream cheese, half the breadcrumbs, the egg, parmesan and herbs in a food processor. If the stuffing is a little too wet, add more breadcrumbs; season with salt and pepper.

Cut a pocket in each chicken breast. Spoon in the stuffing and secure with a cocktail stick.

Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Heat the oil in a roasting tin, large enough to hold the chicken in one layer. Brown the chicken, skin side down, over a medium heat for 3 minutes, then turn and seal the other side for 1 minute. Remove from the tin and set aside. Pour the wine into the tin, bring to the boil and scrape the sediment from the base of the tin. Add 150 ml (5 fl oz) of the stock, the thyme and rosemary sprigs; season and bring to the boil.

Return the chicken to the roasting tin, skin side up, in a single layer. Roast for 15 to 20 minutes or until the juices run clear when the chicken is pierced with a skewer.

Slice the chicken and keep warm. Skim the fat from the liquid in the casserole, add the remaining stock, bring to the boil and bubble for 10 minutes or until syrupy. Spoon over the chicken, garnish with tarragon and marjoram and serve with broccoli.