Thought I would re-blog one of my first recipes on my Blog, I have updated it and added a printer friendly option 😉
This is a great recipe for this time of year, its hearty comforting and tasty! Give it a read ❤
Chicken Stuffed with Blue Cheese & Cranberry wrapped in Pancetta
This dish is a regular for me especially if I have friends over for dinner. It started from the Cranberry sauce, I made loads of it one Christmas and was trying to think of recipes and ways to just use it up! Plus I also love blue cheese! This recipe is a great winter warmer, the flavours really work well together. My Cranberry Sauce is made with port which goes really well with the blue cheese, you can use any cranberry sauce, I will be sharing my recipe on here soon……
For the stuffed Chicken
Chicken Breasts (per person)
Cranberry Sauce ( 2 tsp per breast)
Blue Cheese (I used Gorgonzola but any Blue Cheese is good)
Sage Leaves Handful
Pancetta (I used 5 strips per breast depending on the size of the Chicken Breasts)
Salt & Pepper
For the Sauce:
Good Quality Chicken Stock 1/2 pint
1 Small Onion Sliced
3 Garlic Cloves Crushed
Cherry Tomatoes on the Vine
Celery Stick halved
Mushrooms ( I bought mine from a supermarket here in Spain they are White Hon Shimeji I thought they’d look pretty in the dish but use any mushrooms)
Double Cream Drizzle
Small Handful Chopped Flat Leaf Parsley
Salt & Pepper
Handful Chopped Fresh Parsley
Its good if you have a frying pan that can also go into the oven, if not transfer the mixture into an oven dish at the point of placing in the oven.
Pre-heat oven to 200 degrees.
First you need to stuff the breasts, you can do this in advance and leave in the fridge they hold their shape better if you do this.
Butterfly the breast with a sharp knife, lay the breast flat on your board and with your knife flat to start to cut through the centre of breast….
Then start to score through the breast gently but not all the way through…
Next lay your Pancetta out on a chopping board or clean surface, slightly overlapping each other.
Place the Chicken in the centre and season with salt and pepper
Spread the cranberry on….
Then the Sage leave, tear these and sprinkle on…
Now add your cheese patting it down, try not to over fill the chicken….
Now you’re ready to roll…..
Turn the board around so your rashers are vertical. Then from one side roll the Pancetta tucking in the chicken as you roll….
Then keeping it tight continue to roll into a log….
Try to make a neat roll
Wrap tightly in cling film and pop in the fridge, this is not essential if you do not have the time. If you do then leave in the fridge for about a hour. Make sure you remove it a little bit before cooking so that the chicken is not too cold.
Next make your sauce…..
Fry the onions and celery gently in olive oil, once translucent and not browned remove with a slotted spoon and set aside.
In the same pan place in the Chicken Breasts….. place the side down first that has not got the Pancetta ends…
Brown the Pancetta until golden then turn over.
Add back in the onions and celery, add the garlic.
Cook for few more minutes then add the stock. Now add your mushrooms and place in the oven….
Cook this for about 10 minutes then add in the vine tomatoes to the pan. Pop back in the oven for another 20 minutes or until the chicken is cooked and tomatoes are soft.
Place the pan back onto the heat, remove the celery stick and discard. Then carefully remove the chicken breasts and set aside. Add in the drizzle of cream and stir quickly so that it does not curdle. Turn up the heat and let the sauce bubble away. Taste the sauce and season well with salt and lots of black pepper.
To serve pop the chicken back in the pan and sprinkle with chopped parsley. I usually serve this on the table straight from the frying pan!
I served this with sweet potato mash and some greens using a Jamie Oliver recipe:
Enjoy the rest of your week ❤