Feta and basil chicken breasts

1.Combine feta, cream and basil, and season. Using a sharp knife, carefully cut along one long side of each chicken breast fillet to form a pocket. Fill pockets with feta and basil mixture.

2.In a large, heavy-based frying pan, heat oil on high. Cook chicken for 4-5 minutes each side, until cooked through and golden. Transfer to a plate, cover loosely with foil and rest.

3.In the same pan, melt 10g of butter on high. Add wine and stock, and bring to boil. Simmer for 2-3 minutes, until liquid reduces by half.

4.Reduce heat to medium. Whisk in remaining butter, one piece at a time, until smooth and foamy. Return chicken to pan and simmer 1 minute, until heated through. Serve chicken over potatoes, drizzled with a little sauce and topped with extra basil leaves.