Wait until the chicken breasts have cooled before cutting them so that the cheese doesn't run out.

Serve with cheddar potatoes and turnips poached with turmeric to give a touch of color.

1. Butterfly the chicken breasts: cut them almost in half widthwise, without separating them completely. Set aside. 
2. Prepare the stuffing by combining the softened goat cheese, chives, chopped smoked salmon and fennel. Reserve the remaining cheese for the sauce.
3. Place the slices of smoked salmon inside the chicken breasts; add the stuffing and close up.
4. Fasten the chicken breasts with toothpicks so that they stay closed. 
5. Brush with olive oil. 
6. Sear over high heat and turn carefully. 
7. Finish cooking in a 150° C (300° F) oven for about 12 minutes. Remove from the oven and set aside. 

Goat cheese sauce

1. Reduce the white wine with the shallot until almost completely evaporated.
2. Add the remaining goat cheese. 
3. Melt the cheese and add the veal or chicken stock. 
4. Reduce to the desired consistency; season and add a little cream.