STUFFED CHICKEN IN A BLUE CHEESE AND PECAN SAUCE

Stuffed Chicken in a Blue Cheese and Pecan Sauce image

Make and share this Stuffed Chicken in a Blue Cheese and Pecan Sauce recipe from Food.com.

Provided by Luschka

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Previous Next

Ingredients

4 chicken scallops
salt and pepper
4 tablespoons fresh whole wheat bread crumbs
2 tablespoons pecans, chopped
5 spring onions, finely chopped
2 garlic cloves, peeled and crushed
1 small red pepper, finely chopped
2 teaspoons lemon juice
1 lemon
2 teaspoons butter, melted
1 tablespoon butter
1 tablespoon plain flour
150 ml milk
6 tablespoons dry white wine
4 tablespoons soft blue cheese, crumbled
2 tablespoons pecans, chopped
4 tablespoons fresh watercress, chopped
4 tablespoons plain yogurt
lemon wedge, to garnish
watercress, to garnish

Steps:

Pound the chicken to 6 mm in thickness. Cut a slit in the side of each escalope to form a pocket. Season the inside of the pocket with salt and pepper.
Mix the remaining stuffing ingredients together and spoon into the pickets, pressing in with the back of a spoon.
Cook in a pan until the chicken is cooked through.
Meanwhile, melt the butter for the sauce in a pan and add the flour. Cook for 1 minute and gradually stir in the milk and wine. Bring to the boil until the sauce thickens.
Add the cheese, pecans, watercress and yoghurt, and heat gently until the cheese has melted.
Remove the chicken from the steamer and place on a warmed serving plate. Spoon on the sauce and serve garnished with lemon and watercress.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #eggs-dairy #poultry #dinner-party #cheese #chicken #meat #chicken-breasts