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Monday, April 13, 2015

Chicken Breast Fillets With Picón Bejes-tresviso Cheese

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 chicken breast halves, skinned and boned
  • 5 ounces picon bejes-tresviso cheese or 5 ounces cabrales cheese or 5 ounces blue cheese
  • 7 ounces mushrooms
  • 4 fluid ounces oil
  • salt
  • pepper
  • 1 cup chicken stock, hot

Recipe

  • 1 using a sharp knife, cut horizontally almost through each chicken breast, then open up and flatten to form one large fillet.
  • 2 remove any skin and fat.
  • 3 cut off the base of the mushroom stems, wash quickly, then dry and dice.
  • 4 remove the rind from the cheese and cut into pieces.
  • 5 sauté the mushrooms and cheese in half the oil in a non-stick frying pan for 5 minutes.
  • 6 set aside 2 tbsp of mixture for the sauce.
  • 7 season the chicken fillets then spread with the cheese and mushroom mixture.
  • 8 roll up and fasten with cocktail sticks.
  • 9 brown the chicken rolls in a frying pan with the rest of the oil for 2 minutes, then cover and cook over medium heat for 8 minutes.
  • 10 remove from the pan and keep warm.
  • 11 add the reserved filling and blend with chicken stock.

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