Cut a slit into the thickest part of each chicken breast to make a pocket.
Heat the butter and oil in a shallow frying pan. Add the chicken breast and cook till browned.
Remove from the pan and cool a little.
Mix together the breadcrumbs, thyme, lemon juice and zest and Saint Agur®. Stuff a quarter of the mixture into each chicken breast.
Place in a shallow baking dish and cook covered for 20 minutes at 190ºC/375ºF/Gas mark 5. Remove the cover and cook for a further 5-10 minutes.
Cut each chicken breast into 4-5 slices and serve on a bed of watercress and baby spinach.
4 boneless skinless chicken breasts
25g butter
30ml sunflower oil
50g freshly made white breadcrumbs
1 tbsp fresh thyme, chopped
Juice and finely grated zest of 1 lemon
75g Saint Agur® Blue Cheese Wedge, finely crumbled
150g watercress and baby spinach leaves
View Method
Recipe Method
Cut a slit into the thickest part of each chicken breast to make a pocket.
Heat the butter and oil in a shallow frying pan. Add the chicken breast and cook till browned.
Remove from the pan and cool a little.
Mix together the breadcrumbs, thyme, lemon juice and zest and Saint Agur®. Stuff a quarter of the mixture into each chicken breast.
Place in a shallow baking dish and cook covered for 20 minutes at 190ºC/375ºF/Gas mark 5. Remove the cover and cook for a further 5-10 minutes.
Cut each chicken breast into 4-5 slices and serve on a bed of watercress and baby spinach.
