 Blue
Cheese Stuffed Chicken
This recipe is to serve one, simply multiply
quantities to suit your numbers.
INGREDIENTS
METHOD
Preheat oven to 190°C.
Place fillet flat. Make a pocket by cutting in
from one side.
Mold the cheese to fit into the pocket, layer
the tomatoes on top, followed by the olives.
In a small pan heat 3 parts water to one part
Vincon White, to a simmer. Add the chicken and
season with salt and pepper.
Place in hot oven for 12-15 minutes. Remove chicken
from oven and put to one side.
Reduce the poaching liquid down over the heat
(it will contain some blue cheese) and pour over
chicken.
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