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Ed Baines

Chicken stuffed with Stilton, walnuts and garlic


Serves 2

Ingredients

  • 200g Stilton
  • 100g chopped walnuts
  • 50g chopped dried apricots
  • 1 tbsp sherry
  • bunch of tarragon
  • 2 egg yolks
  • 8 cloves garlic, boiled
  • 2 breasts and 2 thighs of corn fed chicken
  • 1 glass of sherry

Served on a bed of salad

  • 2 courgettes
  • punnet cherry tomatoes
  • 50g bag of spinach leaves
  • Lemon juice
  • Olive oil

Method

  1. In a processor, blend the stilton with the walnuts, apricots, a tablespoon of sherry, tarragon, egg yolk and pre-boiled garlic cloves. Mix to a smooth paste. 
  2. Make a pocket in the chicken breasts and thighs and spoon the mixture inside.  Hold together with cocktail sticks, pan fry to seal then roast in the oven for 20 minutes at 180 degrees celcius. 
  3. Deglaze the pan with  the sherry. 
  4. Prepare the salad by shaving the courgettes with a potato peeler. Put in a bowl with the cherry tomatoes, a handful of spinach leaves, a squeeze of lemon and some olive oil. Slice the chicken and serve on top of the salad with the juices poured over.
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