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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