STUFFED CHICKEN IN A BLUE CHEESE AND PECAN SAUCE

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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

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.

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