Chicken with spinach, blue cheese and walnut stuffing

Method

• Step 1
  Use your hands to squeeze out as much excess liquid from the spinach as possible. Place in a small bowl. Use a small, sharp knife to cut a small pocket in the side of each chicken breast (do not cut all the way through). Coarsely chop one-quarter of the walnuts. Place the spinach, chopped walnuts and one-quarter of the blue cheese in each pocket. Use a toothpick to enclose and secure filling.
• Step 2
  Heat the olive oil in a frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until golden brown and just cooked through. Remove from heat and transfer to a plate. Cover with foil; set aside for 5 minutes to rest.
• Step 3
  Meanwhile, place the walnut oil, vinegar and mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
• Step 4
  Combine the rocket, watercress, nashi, remaining walnuts and blue cheese in a bowl and drizzle with the dressing. Gently toss to combine. Place the salad evenly among serving plates. Serve immediately with the chicken.