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Chicken breast in Port, with Blue cheese pockets.

 
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Gareth



Joined: 29 Jun 2007
Posts: 85
Location: Norwich, Norfolk, UK

PostPosted: Fri Aug 13, 2010 6:52 pm    Post subject: Chicken breast in Port, with Blue cheese pockets. Reply with quote

"]Chicken breast in Port with Blue Cheese pockets

A relatively simple recipe, but an absolutely delicious treat.

Per Person

1 Chicken breast.

2 rashers smoked middle bacon

100 ml Port wine

50 g Blue cheese~~~ we used Creamy Irish Blue.

Marinate the chicken breasts in the Port for at least six hours.



Split open the chicken breast with a sharp knife.



Stuff the Chicken breast with the blue cheese.



Wrap two rashers of bacon around each chicken breast; one clockwise, and one anti clockwise, this ensures that the wrap remains tight and the melted cheese doesn't leak out during cooking.



Place on to a lightly oiled baking tray, and bake in a hot oven for about 45 minutes.



Using the Port that was originally used in the marinade, add a little more Port, a dash of water, a little Salt & Pepper, a pinch of Tarragon, and a little cornflour to thicken, and make a sauce.



An exceptional meal for someone special:

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Dilbert



Joined: 19 Oct 2007
Posts: 1011
Location: central PA

PostPosted: Fri Aug 13, 2010 8:59 pm    Post subject: Reply with quote

Hi Gareth!

how'd the business competition go? hope you got a leg up!

this looks good & simple! not a fan of stinky blues but I'll find something that'll go gooey for me.

I like the bacon wrap -
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Gareth



Joined: 29 Jun 2007
Posts: 85
Location: Norwich, Norfolk, UK

PostPosted: Fri Aug 13, 2010 9:51 pm    Post subject: Reply with quote

Alas, neither a winner or a runner up in the competition.

As for the smelly blue cheeses, I was almost weaned upon Blue Stilton; I was born, and grew up in the market town of Melton Mowbray at the very heart of Stilton country, my family's dairy farm also produced some of the milk used for cheese making, both for Stilton, and red Leicester.

Strong cheeses suit the bacon wrapped chicken breasts and port. A good mature cheddar is excellent, as are Goat cheeses, and I have used a very nice tasting cheese made from Bison milk; there are a few commercial herds of North American Bison over here in the UK.
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