Serves 4

What you need:
4 smoked chicken fillets, boned, skin removed
5 medium potatoes, cooked, mashed with black pepper
1 head of kale or green cabbage
1 glass white wine
2 sprigs fresh basil
4 good size pears
½glass red wine
175ml/6fl oz water
Juice of half a lemon
4 tablespoons honey
450g/1lb fresh black cherries or 400g/14oz tin of black cherries

What you do:
Cut a slot 1 " wide and 1" deep into the chicken fillets. Cook the kale in boiling water for 5 minutes. Cool down, chop finely and mix through mashed potatoes. Using a teaspoon, fill each fillet with the potato and kale mixture. Place the fillets in a deep pan with the white wine and basil and steam gently for 15-20 minutes. Remove the stones from the cherries and add to the chicken with the honey for the final 5 minutes of cooking. Peel the pears and poach in simmering water with the red wine and juice of half a lemon for 10 minutes, cool and set aside. Blend the cooking liquid with the cherries and honey in a blender to make the sauce. Place the sauce in the center of the plate, carve and arrange the chicken on the sauce and garnish with the poached pear. Serve with boiled new potatoes and mange tout.

Chef's Note: Plain chicken breasts can be substituted for smoked chicken.

Supplied by James Murray, Ostan Dinn Ri, Tullow Street, Carlow, for the 1996 Happy Heart Eat Out Campaign.