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.
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.