Stuffed Chicken in a Blue Cheese and Pecan Sauce

Recipe by Luschka
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement