Chicken breast stuffed with Cumberland sausagemeat, sun-dried tomato and basil



  • 4 plump free-range chicken breasts
  • 175g/6oz Cumberland sausagemeat
  • 2 basil leaves, torn in half
  • 2 sun-dried tomatoes, cut into halves
  • 1 tbsp olive oil
  • ½ lemon, juice only
  • salt and freshly ground black pepper
  • 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available)
  • simple green salad, to serve

For the rösti