4 skinless chicken breasts
1 large red onion, diced
1 tbsp. oil
25g flaked almonds, roughly chopped plus a few extra to scatter
Few sprigs fresh thyme
125g Rosenborg Mellow Blue, crumbled or chopped
Salt and black pepper
Zest of 1 lemon and juice of 1/2 lemon
A little butter
SERVES 4

1. To make stuffing: gently sauté the diced onion in the oil until just transparent, combine with chopped almonds, thyme leaves and crumbled cheese then season to taste. Preheat oven to 180șC

2. Make a horizontal slit through the thickest part of each of the chicken breasts, divide filling between them and use to fill slits.

3. Place in ovenproof dish with lemon zest on top, juice of 1/2 lemon over chicken and dot each with butter. Cover and bake for 20 minutes. Meanwhile lightly toast remaining almonds in oven or sauté them in frying pan until golden brown.

4. After 20 minutes, remove dish from oven and remove covering, scatter with almonds then return to oven for further 5-10 minutes to lightly brown tops.