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Stuffed Poach Chicken Breast

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
  1. Add chopped onion, parsley & leek to pan and fry until soft

  2. Add garlic (when you smell garlic, you are ready to go onto the next step, as to not burn garlic)

  3. Add cream and reduce about just over half (do not season at this point)

  4. Once reduced, add blue cheese and allow to melt and mix in

  5. Add salt and pepper to taste

  6. Squeeze of Lemon juice as final season

  7. Butterfly the chicken breasts – season with Salt and Pepper

  8. Combine the filling ingredients – Simonzola, Walnuts, Parsley, Poached Pear

  9. Place the chicken breast on a lightly oiled sheet of plastic wrap

  10. Put the filling on the inside of chicken breast and spread generously

  11. Now you need to close and roll your chicken breast wrapping it tightly with plastic wrap forming a cylindrical tube shape.

  12. Place your wrapped chicken tube into a pot of boiling water and simmer for about 20 minutes

  13. Remove the chicken from the from the boiling water and set aside – allowing to cool

  14. Gently remove the plastic once it cooled

  15. Heat the Canola Oil in a frying pan

  16. Now add your chicken and brown all the sides of the chicken until you have lovely golden brown colour

  17. Remove from the frying pan and allow to rest for a few minutes – then using a sharp knife slice your chicken into round discs

  18. Spoon the Simonzola Sauce over the chicken