Saturday, April 07, 2007

Chicken breast stuffed with blue cheese and sundried tomatoes

Susanne Koch served this delicious dish, that she had learned from collegues at the University of Oslo.

Ingredients (Serves three)

5 chicken breasts
10 slices of streaky bacon
150 grs / 5 oz of mild blue cheese, crumbled
100 grs / 3 oz sundried tomatoes in oil, sliced

Make an incision into the breasts, place them between two sheets of cling film, and flatten them using a mallet. Remove the clingfilm, place each breasts on two slices of bacon. Place blue cheese and sundried tomatoes on the flattened breasts, and roll the breasts and the streaky bacon into a small roulade. Place in an oven proof dish.

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