Stuffed chicken breasts
Serves 4
Ingredients:
4 chicken breasts
For the stuffing:
4 tbsp wholemeal breadcrumbs
2 tbsp pecans, chopped
1 bunch spring onions, finely
chopped
2 garlic cloves, crushed
1 red pepper, finely diced
1 tbsp lemon juice
Zest of 1 lemon
Knob of butter
For the sauce:
A knob of butter
1 tbsp plain flour
150 ml (
1
/
4
pint) semi-skimmed
milk
6 tbsp dry white wine
60 g (2
1
/
2
oz) Dolcelatte,
crumbled
25 g (1 oz) pecan nuts, finely
chopped
2 tbsp fresh watercress,
chopped
4 tbsp plain natural yoghurt
Method:
1. Make a slit down the side of the chicken
breast to form a pocket for the stuffing.
2. Combine the stuffing ingredients and fill the
pockets. Place the chicken breasts in a
perforated container (place it at the bottom
of the steam oven, so that the juices do not
contaminate any other foods). Cook at 95°C
for 8–10 minutes.
3. Meanwhile, prepare the sauce. Melt the
butter in a saucepan and stir in the flour.
Gradually stir in the milk and the wine. Keep
stirring until the sauce thickens. Add the
remaining sauce ingredients. Season to
taste.
4. When the chicken is completely cooked
through, drizzle the sauce over the top and
serve with steamed potatoes and a fresh
watercress salad.
137
Tip
To vary the flavour of the dish, try a
variety of blue cheeses.
