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Stuffed Poached Chicken with Blue Cheese Sauce
Parsley, Leek & Blue Cheese Sauce:
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped Parsley
- 1 cup chiffonade Leek
- 2 tbsp canola oil
- 2 Cloves Garlic crushed
- 1 litre fresh Cream
- 125g Simonzola Cheese or more – depends on how strong you want it
Stuffed Poached Chicken Breast:
- 4 Free Range Chicken Breasts
- 1 tbsp of finely chopped poached pear per chicken Breast
- 1 tbsp of crumbled simonzola cheese per chicken Breast
- 1 tbsp of Chiffonaded Parsley per chicken breast
- 1 tbsp of Crushed Walnuts per chicken breast
- Salt and Pepper to season
- 2 to 3 Tbsp Canola Oil for frying
- 1 tbsp Canola Oil to spread on Plastic Cling wrap
- Plastic Cling wrap for each breast
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Add chopped onion, parsley & leek to pan and fry until soft
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Add garlic (when you smell garlic, you are ready to go onto the next step, as to not burn garlic)
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Add cream and reduce about just over half (do not season at this point)
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Once reduced, add blue cheese and allow to melt and mix in
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Add salt and pepper to taste
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Squeeze of Lemon juice as final season
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Butterfly the chicken breasts – season with Salt and Pepper
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Combine the filling ingredients – Simonzola, Walnuts, Parsley, Poached Pear
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Place the chicken breast on a lightly oiled sheet of plastic wrap
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Put the filling on the inside of chicken breast and spread generously
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Now you need to close and roll your chicken breast wrapping it tightly with plastic wrap forming a cylindrical tube shape.
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Place your wrapped chicken tube into a pot of boiling water and simmer for about 20 minutes
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Remove the chicken from the from the boiling water and set aside – allowing to cool
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Gently remove the plastic once it cooled
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Heat the Canola Oil in a frying pan
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Now add your chicken and brown all the sides of the chicken until you have lovely golden brown colour
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Remove from the frying pan and allow to rest for a few minutes – then using a sharp knife slice your chicken into round discs
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Spoon the Simonzola Sauce over the chicken