For the Chicken
2 x Chicken Breasts
2 x Rashers of Bacon
Freshly Ground Salt & Pepper
For the Blue Cheese Sauce
2 x Shallots
1 x Garlic Clove
100g Blue Cheese
200ml Double Cream
What You Need
two roasting tins, potato peeler, kettle, spatula, knife, chopping board, frying pan, sauce pan, colander
- Prepare the roast potatoes first. Peel and chop two potatoes, part boiled them in salted water then scattered them in a roasting tin. Spray them with Fry Light, seasoned with garlic salt, ground black pepper and some rosemary. Then put them onto the top shelf of the oven for a good 45 minutes on 200°C/425°F/Gas mark 6.
- For the chicken, season both sides of each breast with ground salt and pepper (I actually used pink peppercorns). Then wrap each one in a rasher of bacon and places into a roasting tin. Put them into the middle shelf of the oven to cook. Same temperature.
- 15 minutes before the roast potatoes and chicken should be ready, start to prepare the sauce. Peel and chop the shallots in half then slice them. Then separate out the half rings. Peel the garlic ready to press.
- Then add the broccoli to a pan with a stock cube and bring to the boil. I like my broccoli quite soft so I usually leave it for a good 10 minutes.
- In a frying pan, spray with fry light and add the shallots and garlic. Saute on a low heat until it starts to soften and go brown. Then pour in all the cream. Turn the heat up and stir continuously until the cream starts to turn a caramelly brown.
- Take off the heat and crumble in the blue cheese (I used stilton left over from Christmas). Stir until it’s completely melted.
- Plate up and serve.
You don’t have to have roast potatoes and broccoli, that’s just what we had in. And if you didn’t want the shallot bits you could always blend or sieve the sauce so it wasn’t lumpy but I quite like it this way. Let me know if you have any other recipes for blue cheese!