Recipe: Chicken stuffed with Crozier Blue Cheese
March 16, 2012
Irish folk will be clinking their pints of Guinness in the pub on Saturday in celebration of St Patrick’s Day.
But once you’ve enjoyed the merriment out on the town you’ll need a good meal to soak it up, and what better than a dish packed with Irish favourites?
Bord Bia, the Irish food board, has devised a special recipe to mark St Patrick’s Day which is simple to make and delicious to eat.
Bacon wrapped Chicken stuffed with Crozier Blue Cheese
Preparation time: 15 minutes
Cooking time: 30 minutes
4 chicken breasts
100g Crozier blue cheese
4 rashers of thinly sliced bacon
1 tbsp olive oil
2 shallots thinly sliced
1 tbsp olive oil
2 tbsp plain flour
250ml chicken stock
1 tbsp cider vinegar
2lbs large red potatoes
2 tbsp milk
200g savoy cabbage
4 spring onions
Preheat the oven to 200C. Peel and chop the potatoes into 2.5cm chunks and boil in a large pot of salted water. Cook for 15 minutes until tender and then drain.
Return the potatoes to the pan, add the butter and roughly mash until combined. Season with salt and pepper, add the milk and mash again until fluffy and light. Add the spring onions and mix to combine. Blanch the savoy cabbage in boiling, salted water for two minutes, drain, rinse in cold water and then drain again. Add to the potatoes and cook until the dish is heated through.
Make a small incision into the side of each chicken breast. Slice the cheese into four pieces. Push the cheese inside the chicken and season with salt and pepper.
Wrap the bacon around the outside and secure with a toothpick. Heat the oil in a frying pan. Sear the breasts until browned on both sides. Place in a baking tray and cook the chicken for 15 minutes.
Using the same frying pan as for the chicken breasts, add the oil, shallots and salt and pepper. Sauté for five minutes and then add the flour. Whisk for one minute and then add the vinegar, cider and stock. Keep whisking for five minutes until it becomes thick and glossy.
Serve the chicken with the potatoes and gravy and with parsley sprinkled over the top.