Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Saturday, May 4, 2013

Blue Stilton Stuffed Chicken over Sweet Potatoes

Every time we shop at our local Trader Joe's grocery, we have to spend a few minutes perusing the cheese counter.  Not only can you pick up some great bargains, but the selection of cheeses is quite extensive.  You can buy Saint Andre' Brie, which is one of my longtime favorites, or choose from many varieties of Gruyere, Goat cheese, Parmesan Reggiano, or even a simple Pub Cheese Spread to serve on crackers.

Today we bought a wedge of Blue Stilton cheese and we were thrilled with the delicious results.   This type of blue cheese is actually quite unique.  Blue Stilton can only be made in 5 counties in England, in order to be called Stilton.  These are many companies that try to duplicate this cheese, but they can never match the flavor of the real thing.  Stilton has that familiar blue cheese taste with a smooth and creamy texture, and it made a great filling for a chicken breast.

By making a small slice lengthwise down the side of each chicken breast, we stuffed a spoonful of Stilton into each piece of chicken.  Next, we seasoned the chicken with salt and pepper, then gave it a quick sear in a very hot skillet coated with olive oil and butter.  Super easy.  After that, the skillet went in the oven for about 10 minutes to finish cooking the chicken.  It also gave the chicken a nice golden finish on the bottom, so we serve the chicken bottom side up and it was beautiful.

The chicken was served on a bed of mashed sweet potatoes, and the final touch was the Blue Stilton Sauce.  White wine, olive oil and butter are combined with a bit of cream and some more Blue Stilton.  Once the cheese is melted, the sauce can be spooned over the chicken and potatoes before serving.  Not only was the sauce delicious with the chicken, it was even better combined with the potatoes. 

This is a very simple dish to prepare and actually looks quite elegant when served.  Be sure to serve the extra sauce on the side.  It is sure to get rave reviews.  Enjoy!!

4  Chicken Breasts, about 5 ounces each
4 tsp  Blue Stilton  (I sliced 4 long wedges of cheese)
Kosher Salt and Ground Black Pepper
3 TB  Salted Butter
1 TB  Olive Oil
1 TB  Minced Garlic

1 TB  Olive Oil
2 TB  Butter
1/4 cup  White Wine
1/2 cup  Heavy Cream
4 oz  Blue Stilton Cheese

4 Sweet Potatoes, peeled and chopped small
2 TB  Butter

Preheat oven to 400 degrees.  Place the sweet potatoes in a pot of salted water and cook until tender.

Slice the chicken breasts lengthwise to form a pocket, and stuff one teaspoon of cheese into each piece of chicken.  Roll the chicken slightly to seal and secure the cheese so it does not leak out once melted.  Use 2 toothpicks to tightly close the pocket, then season the top of each chicken breast with salt and pepper.

In a large ovenproof skillet, heat 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.  Add the garlic and sauté for 2 minutes.  Add the chicken breasts to the skillet, seasoned side down, and cook for 4 - 5 minutes or until golden, then carefully turn the chicken over. Cook an additional 3 minutes, then transfer the skillet to the oven and cook for about 10 minutes or until the chicken is fully cooked through and the juices run clear.

To prepare the cheese sauce, in a small saucepan, melt 2 tablespoons butter and 1 tablespoon olive oil, add the white wine and simmer the mixture until the wine has reduce by half.  Add the cream and stir until warm, then add the Stilton and remove the saucepan from the heat.  Continue to stir the sauce until the cheese has melted.  Add a pinch of salt, if needed.

Drain the potatoes and mash until very smooth, then add the butter, stirring to combine.

Place a serving of sweet potatoes on each plate, then place a piece of chicken onto the potatoes, placing the bottom side up.  Spoon the Stilton sauce over the chicken and serve the extra on the side.

No comments:

Post a Comment

Thank you for visiting today. Feel free to leave a comment or question below. I'd love to hear from you!