As an alternative, cut/poke a hole all the way through the thickest part of the chicken, stuff with Stilton and then wrap in Serrano ham (preferred) or Parma ham or similar. Pop in oven.Sue and I were recently reminded of a dish I "invented" for her when we first got together - I give you Chicken Birchall (which was her name when we met) An artery hardener, but hey-ho!
Cut a "pocket" in a chicken breast
Mix black pepper with grated parmesan and rub it inside the pocket
Stuff pocket with pate (we like to use a coarse one for this dish)
Season chicken with the parmesan & pepper
Wrap well in smoky streaky bacon
Gently batter flat with something heavy (flat side of meat mallet/heavy pan)
Rest for at least two hours or even overnight in fridge
Remover from fridge for 1 hour before cooking in olive oil & butter
Serve with Dauphinoise Potatoes (Sue's favourite - she would happily kill for them!!) and maybe green beans
Top Tip: Grate a little fresh nutmeg (seems to only work with fresh) onto each layer of the Dauphinoise before cooking. Only a little though - maybe 2 scrapes on each layer.
Or stuff with garlic butter and deep fry in breadcrumbs, if only there was a name for that.As an alternative, cut/poke a hole all the way through the thickest part of the chicken, stuff with Stilton and then wrap in Serrano ham (preferred) or Parma ham or similar. Pop in oven.
or ... stuff with de-stoned prunes or dried apricots etc and wrap in ham.
Serve with a white sauce ... or your dauphinoise.
We tend to do ours in a pan but same result no doubt.Mushrooms are one of my fav things to have. Here's my current method but always happy/keen to learn and improve things:
180 degree oven baked for 20 minutes (stirring/mixing half way through).
- Mushrooms chopped into quarters placed in an oven dish.
- 3 cloves of fresh chopped garlic.
- Grated cheese.
- Fresh single cream.
- Dried chilli flakes.
- Ground black pepper.
- brown sugar.
Would appreciate any variations on Garlic mushrooms.
I forgot to add parsley to my list above but will certainly try the rosemary. Not got Cognac but will get some on the next shop.We tend to do ours in a pan but same result no doubt.
Like to add some cognac and fresh rosemary and serve with crusty bread or part of a tapas menu.