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Becky's Food Page 7 Chicken and Stilton Roulades.

May 2 2007

Roulades

Chicken and Stilton Roulades .


Recipe

Chicken and Stilton Roulades
  • 125g (4oz) Blue Stilton cheese, crumbled
  • 75g (3oz) English butter, softened
  • 4 chicken breasts, skinned and boned
  • 8 rashers smoked back bacon
  • 15ml (tbsp) vegetable oil
  • 25g (1oz) English butter
  • 1 glass red wine made up to 300ml (1/2 pint) with chicken stock/li>
  • Salt and freshly ground pepper
  • 5ml (1 level tsp) arrowroot
  • Watercress to garnish
  • Whisk the cheese and butter to a smooth paste.
  • Beat out the chicken breasts between two sheets of damp greaseproof paper. Spread the butter mixture evenly on one side of each breast.
  • Roll up the chicken breasts and wrap in rinded bacon rashers. Secure with wooden cocktail sticks.
  • In a heavy-based pan, heat the oil and butter and brown the chicken rolls well.
  • Pour in the red wine and stock, season, bring to the boil, cover and simmer gently for 35-40 minutes, turning occasionally. Remove the cocktail sticks and place the chicken in a serving dish and keep warm.
  • Blend the arrowroot with a little water until smooth, pour into the pan juices and heat, stirring until thickened. Season and spoon sauce over the chicken.
  • Garnish with watercress sprigs and serve. (Serves 4).

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