Simplicity combined with the very best ingredients is often the key to creating delectable dishes.

One recipe which truly encapsulates this ethos is my take on breast of corn fed chicken with Alex James Goddess Cheese.

It is a favourite choice amongst the many visitors and wedding guests who stay at the Lord Bute, our boutique hotel nestled in the former grounds of Highcliffe Castle.

Whether your aim is a create a romantic dinner for two or an irresistible dish to lay on the table before hungry dinner guests, this recipe will suit your culinary desires. Firstly, we use the finest breast of corn fed chicken.

This is a buttery, mouth-watering, and superbly tender base for this taste filled dish. It is sliced and filled with an excellent combination of ingredients.

This includes Goddess cheese, a Somerset semi-soft cheese that tastes and smells amazing.

Interestingly, it is produced by Alex James who you may recognise as the bassist from iconic Britpop band ‘Blur’.

An artisan creation, the Goddess’ rich taste comes from the Guernsey cow milk used to make the curd and the rind which is gently washed in Temperley Somerset Cider Brandy.

Beautiful and unique, we break this cheese into chunks and mix it with chopped sun-dried tomatoes. This brings an intensely sweet tomato flavour to the dish.

For the filling, we also use sliced Parma ham or prosciutto di Parma. This refers to cured ham produced specifically in the Parma region of Italy.

We use it for its gorgeously distinctive and full flavour that is at once both sweet and salty.

Once the simple process of preparing the filling has been completed, the chicken breast is rolled in smoked streaky bacon.

This keeps the chicken extra moist and tender, making the whole delightful parcel extra flavoursome. I then add to the dish boiled new potatoes and a crisp, green, and peppery watercress salad.

Two perfect accompaniments to complete our dish.

With minimal investment in preparation, you can reap the rewards and easily enjoy this tasty meal at home.

Alternatively, we would be more than happy to welcome you at the Lord Bute.

For more information about the Lord Bute which has two AA Rosettes for Culinary Excellence, visit or contact 01425 278884.

Breast of Corn Fed Chicken with Alex James Goddess cheese

  • 2 corn fed chicken breasts
  • sun dried tomatoes
  • parma ham
  • Smoked streaky bacon
  • Soft cheese - we use Alex James' Goddess Cheese
  • Olive oil, salt and pepper, thyme leaves

Cut a large slit along the side of each chicken breast without slicing right through; open it out so it resembles an open book.

Chop up the sun-dried tomatoes and Parma ha, and break the soft cheese into chunks, place in a bowl and mix with some salt and pepper.
lay the slices of smoked bacon on a board overlapping slightly , lay the chicken breast on top and fill with the filing, fold the breast over to enclose the filling and wrap in the bacon.

Repeat with the other chicken breast and then wrap in cling film and chill for around 2 to 3 hours to firm up.

Heat the oven to 180 degrees gas mark 4 and place a roasting pan in the oven to heat up. Heat a heavy based frying pan and add the olive oil.

When hot, fry the chicken for 2 minutes until browned on both sides and place on the hot baking tray and top with a few sprigs of thyme.

Cook in the oven for around 20-25 minutes. Rest the chicken for 5-10 minutes covering with foil to keep the heat in.

Serve with some roasted cherry tomatoes and new potatoes with a watercress salad.