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Recipe No. 21 Chicken Wrapped in Bacon with Blue Cheese Sauce

I’m really struggling with tiredness at the moment, hence not blogging last night. I mainly napped and took a bath and I still didn’t get much sleep despite trying to relax all evening. So frustrating!
So today is seemingly Blue Monday, the most depressing day of the year, to be honest I thought after the morning I had I was in for a bad day (woke up to no electricity then the wheel broke on the pushchair) but after a chilled out afternoon, a fun bath time for Little Miss then my mum coming for dinner, it actually hasn’t been too bad. My mum stayed for a good two hours which was nice as it’s not often she visits here as my sister and I usually congregate at hers.
Tonight i’m sharing a recipe for what I made for dinner. If i’m honest, it’s only really because I want to share the sauce, not because I think anyone is incapable of cooking chicken wrapped in bacon with veg. The sauce is mainly cream and blue cheese but my god it was amazing. Even Little Miss enjoyed it, dipping her chicken and veg into it. She even had seconds. Even if you don’t like blue cheese, you should try this. The first time I ever had blue cheese sauce was my 19th birthday when we ate at the restaurant Bee owned at the time. I’ve never been able to stomach blue cheese on it’s own but once melted in a creamy sauce it’s bloody delicious! I thought i’d share this wonder with you all.
I’m sorry it’s not exactly healthy but it’s great for a treat and you could even have it with steak rather than chicken.

Serves 2
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

To Serve
Roast Potatoes

What You Need
two roasting tins, potato peeler, kettle, spatula, knife, chopping board, frying pan, sauce pan, colander

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. Take off the heat and crumble in the blue cheese (I used stilton left over from Christmas). Stir until it’s completely melted. 
  7. 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!

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