Gareth
Guru
- Joined
- 4 Dec 2012
- Local time
- 6:32 PM
- Messages
- 38
Chicken breast in Port with Blue Cheese pockets
A relatively simple recipe, but an absolutely delicious treat.
Per Person
1 Chicken breast.
2 rashers smoked middle bacon
100 ml Port wine
50 g Blue cheese~~~ we used Creamy Irish Blue.
Marinate the chicken breasts in the Port for at least six hours.
Split open the chicken breast with a sharp knife.
Stuff the Chicken breast with the blue cheese.
Wrap two rashers of bacon around each chicken breast; one clockwise, and one anti clockwise, this ensures that the wrap remains tight and the melted cheese doesn't leak out during cooking.
Place on to a lightly oiled baking tray, and bake in a hot oven for about 45 minutes.
Using the Port that was originally used in the marinade, add a little more Port, a dash of water, a little Salt & Pepper, a pinch of Tarragon, and a little cornflower to thicken, and make a sauce.
An exceptional meal for someone special:
A relatively simple recipe, but an absolutely delicious treat.
Per Person
1 Chicken breast.
2 rashers smoked middle bacon
100 ml Port wine
50 g Blue cheese~~~ we used Creamy Irish Blue.
Marinate the chicken breasts in the Port for at least six hours.
Split open the chicken breast with a sharp knife.
Stuff the Chicken breast with the blue cheese.
Wrap two rashers of bacon around each chicken breast; one clockwise, and one anti clockwise, this ensures that the wrap remains tight and the melted cheese doesn't leak out during cooking.
Place on to a lightly oiled baking tray, and bake in a hot oven for about 45 minutes.
Using the Port that was originally used in the marinade, add a little more Port, a dash of water, a little Salt & Pepper, a pinch of Tarragon, and a little cornflower to thicken, and make a sauce.
An exceptional meal for someone special: