Chicken Breast With Blue Cheese Filling
August 15th 2010 12:35
Chicken breasts can be expensive but a whole chicken is relatively cheap. Using a sharp knife, it can easily be portioned into two chicken breasts, two thighs, two drumsticks and a carcass for soup, stock or pet food. Raw chicken bones splinter but it is okay to feed cooked chicken bones to dogs.
Ingredients
2 Chicken breasts
60g (2oz) Blue vein cheese
120ml (4floz) Béchamel sauce
1 Garlic chive
Method
Fold back the fillet and cut a pocket in the thickest part of the chicken breasts.
Push the blue cheese into the hole and pin closed with a toothpick, or simply fold the fillet over.
Oil the presentation side of the chicken breasts and sear them by applying them directly to a hot electric element, then pan fry them on both sides until cooked. Alternatively, cook them on a griddle pan to get the seared effect.
Melt a small amount of cheese into the béchamel to make a cheese sauce and coat the chicken breasts.
Top with a sprinkle of garlic chives and serve accompanied by cous cous and char grilled vegetables.
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Comment by Anonymous
Comment by Anonymous