16 August 2016
Stilton Stuffed Chicken and Mushroom
I love the strong rich flavour of blue stilton cheese, and just a small amount can really liven up a roasted chicken breast, especially when served with a delicious creamy mushroom sauce. At this time of year I like to serve it simply with lovely little jersey royal new potatoes and a selection of fresh steamed seasonal vegetables
it’s quick enough to make for a weekday meal but good enough to serve for dinner guests too.
This recipe serves 2 people.
1. Preheat the oven to 200 degrees, 180 degrees fan oven.
2. Remove any skin from the chicken breasts then slice them across the middle, not all the way through but enough to form a pocket. Slice the cheese and stuff it into the pockets, bringing the edges of the chicken together again and using cocktail sticks to secure them.
3. Lightly grease a small baking tray and place it in the oven for a few minutes to warm.
4. Heat a small knob of butter and a splash of olive oil in a frying pan and quickly pan fry the chicken in the hot oil and butter, for just 2 minutes on each side, so that the chicken is golden brown. Place the chicken breasts on the warmed baking tray and season with salt and pepper. Sprinkle the thyme leaves over the chicken and bake in the preheated oven for 10-15 minutes, depending on the thickness of the chicken breasts; test with a