Wednesday, 3 June 2009

Chicken stuffed with red pepper, blue cheese and mushroom

No pictures of this one but it was delicious. We eat a lot of chicken and I am always looking for new ways to serve it. We were so hungry I just couldn't be bothered to make a picture. Yum !
Serves 2

2 chicken breasts, bash them out flat
2 – 3 tbsp nut oil ( I used peanut , use what you like)
2 - 3 large shallots, chopped fine
3 tbsp chopped mushrooms (I used canned sliced mushrooms)
Blue cheese
2 whole roasted red peppers
½ tsp dried Thyme, crushed
Smoked paprika
Salt and pepper to taste
¼ cup white wine or broth or water

Sauté shallots in oil until just beginning to caramelize, you know that nice smell onions and shallots take on when cooked in oil, then add the mushrooms to the pan. Sauté for about 1 minute and remove from heat to cool. (Don’t drain as what little oil is left will help to “oil” the chicken when it’s baked.

Once cooled the rest is just an assembly job. Split the shallots and mushroom mixture between the two chicken breasts and spread out thinly. Top that with pieces of the blue cheese. I didn’t specify how much but be generous. Sprinkle over with the thyme but roll it between your fingers to crush it to release the natural oils. It’s kind of like a jump start for the thyme. Take the roasted red peppers and split them in half so they lay out flat and lay that over the cheese.

Starting at the ends roll up and then lay in the roasting dish so where it meets that side down. If you have trouble just hold it pretty tight and start over. Then sprinkle over with smoked paprika, salt and pepper. Add to dish with wine, cover with aluminium foil and bake at approximately 375 degrees Fahrenheit for about 25 minutes. Allow to rest at least 10 minutes.

I served this with new potatoes, tossed salad and a nice glass of dry white wine.

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