Local Chicken Breast with a Pine Nut and Yorkshire Blue Cheese Centre, served with Red Currant Jus

Main courseServes 1

# Peel and chop the potato and boil in slightly salted water until soft, then mash with butter, salt and pepper. # Cut the chicken 3/4 of the way in at the side, fold open and make a little slit in the bigger half, fill with the pine nuts and cheese and fold the flesh back over to seal in the mixture. # Pan fry the chicken then cook in the oven at 175 deg C for about 8minuites. # To make the Jus, melt the red currant jelly in a pan with just a splash of red wine and reduce until half the original amount. # Cut the red onion into quarters and roast with oil salt and pepper until soft, serve on the side. # Serve the chicken cut at an angle with the centre on display and spoon on the red currant jus.