In a similar vein to the rather tasty Faux-Carpetbagger’s Steak over at Reluctant Housedad’s Recipe Shed, I present this rather lovely way to get rid of leftover Stilton…
- 4 boneless chicken breasts, skin removed
- 7 floz double cream
- 1 tbs French mustard – grainy for preference
- 1oz butter
- 1 tsp chopped thyme
- 4 oz Stilton (or any other blue cheese)
- Preheat oven to 200°C
- Slit each chicken breast to make a pocket. Stuff the pockets with the blue cheese, 1oz per breast
- Put the chicken breasts slit-down into an oven-proof dish
- Mix together cream and half the mustard, pour over and around the chicken
- Melt the butter, remaining mustard and thyme and paint over the tops of the chicken breasts
- Bake for 40 minutes
We usually serve this one with a potato Anna…
- Peel potatoes, run through the fine slicer of the Kenwood to create almost chips
- Put a layer of these slices into the bottom of an oven-proof dish, season with salt and pepper, drizzle over a generous amount of melted butter.
- Layer, season, butter and repeat until you’ve either filled the dish or run out of potatoes. If you run out of potatoes before you’ve filled the dish, peel and slice some more.
- Bake at 200°C for about 30 minutes (in other words, get the chicken in the oven and then make this).
The top layer of potatoes will be crispy and crunchy, getting softer and squidgier the lower down the dish you get.