Wednesday, 12 December 2012

Chicken stuffed with stilton

I can not stress how easy this meal is. It used to be an old favourite of mine, but I haven't done it for absolutely ages.  If you are not a stilton fan, you could always use boursin or something similar in it's place. I'm not sure where this recipe originated from, but I remember it was my staple dinner party meal about 20 years ago.

Serves 4
4 chicken breasts
4 slices of prosciutto
a chunk of stilton cheese (how much depends on how strong you want the sauce)
2 tablespoons of creme fraiche
olive oil
salt and pepper

Heat the oven to 190ºC. In a small dish crumble the stilton with a fork then mix with the creme fraiche. Cut a pocket in the larger side of the chicken breast and stuff the mixture into the pocket. Wrap in a piece of prosciutto and place in a roasting dish. Drizzle with  some olive oil and season and place in the oven for approx 25 minutes until the chicken is cooked and the cheese is bubbling and golden. Serve the chicken with the sauce poured over it with vegetables of your choice.

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