Stuffed corn-fed chicken breast marinated in maple and lemon

This is one of those dishes that make you feel good about cooking for friends. It does not require any effort but looks and tastes as if you have gone to huge amounts of trouble. Serve grilled Mediterranean vegetables, or use simply dressed salad leaves with the chicken.

Slash a pocket horizontally in each chicken portion. Mix the goat's cheese, chopped oregano and 10ml/2 tsp of the maple syrup in a small bowl. Stuff the pockets in the chicken with the mixture. Don't overfill.

Put the remaining maple syrup into a shallow dish large enough to hold the chicken portions in a single layer. Stir in the lemon juice and add the chicken portions. Rub them all over with the mixture, then cover and leave in a cool place for 20 minutes, turning them occasionally. Season with salt and pepper and marinate for 10 minutes more.

Prepare the barbecue. Once the flames have died down, rake the hot coals to one side and insert a drip tray flat beside them. Position a lightly oiled grill rack over the coals to heat. When the coals are hot, or with a light coating of ash, lay the chicken breast portions, skin-side up, on the grill rack over the drip tray. Cover with a lid or tented heavy-duty foil.

Grill the chicken for about 15 minutes in total, turning and moving the pieces around the grill rack so that they cook evenly without getting too charred. Baste with any remaining marinade 5 minutes before the end of cooking.

Transfer the chicken to a dish to rest and keep warm for about 5 minutes before serving.

Serves 4-6
4-6 boneless chicken breast portions, preferably from a corn-fed bird
l15g/ 4oz firm goat's cheese
60ml/4 tbsp chopped fresh oregano
20ml/4 tsp maple syrup
Juice of 1 lemon
Oil for brushing
Salt and ground black pepper