- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 35 minutes plus at least 4 hrs chilling
- Effort: medium
- 2x chicken breasts
For the roux
- 25 g butter
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 50 g flour
- 150 ml milk
- 50 ml double cream
- 100 g roquefort or stilton cheese
For the pané
- 50 g flour
- 1 egg, beaten
- 100 g breadcrumbs
- 1 tbsp vegetable oil
- 1 tsp butter
- apple purée
- braised cabbage
1. Make the roux first well in advance: heat the butter in a medium pan and gently cook the shallot, garlic and parsley without colouring. Add the flour and cook for about 5 minutes until thick.
2. In a separate pan, gently heat the milk and the cream. Add to the roux, mix thoroughly and cook, stirring, for 5 minutes.
3. Remove the pan from the heat and add the cheese. Stir thoroughly off the heat. Allow to cool then chill for at least 4 hours until the mixture is very firm.
4. Preheat the oven to 180C/gas 4.
5. For the chicken: remove the fillet from the breasts then butterfly them, i.e. slice the breasts in half lengthways about three-quarters of the way through, leaving a seam on one end. Place the breasts and the fillets between 2 pieces of cling film and flatten them with a butcher's hammer.
6. Place 2 tbsp of the cheese sauce in the pocket of each breast. Place the flattened fillet over the filling and fold the wings over, creating a sealed envelope.
7. Coat the finished breast pockets in flour, then brush with the beaten egg. Finally roll them in the breadcrumbs, ensuring they are well covered on all sides.
8. Heat the oil and butter in a pan. Add the panéd chicken to the pan and fry for 20-30 seconds on each side before transferring to the oven. Bake for 25 minutes.
9. Serve with pomme purée and braised cabbage.
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