I am going to have to perfect the way this recipe looks in my photographs but boy is it a tasty one. If you like chicken, bacon and stilton this will be right up your street. It’s a recipe I’ve been making for years and when I lived in Italy I substituted the Stilton with Gorgonzola and used pancetta to wrap around the chicken. This time I used a red wine for the sauce rather than the white and it gave a strong tasty gravy to serve alongside. Find out more about cooking with wine in my Lindeman’s post.
I recently worked with Flora and Jo Pratt making a butter for salmon which was delicious so I chose to make my Stilton butter using Flora Gold, it worked a treat and was soft to use too.
For this recipe you’re going to have to bash the chicken breasts so they are wide and flat, this way you can spread the Stilton butter on one side and roll the breasts up. They can then be covered in bacon and cooked.
Chicken bacon stilton roulades are very straightforward and perfect for entertaining too as they cook on the stove for 35-40 minutes allowing you to get everything else ready for dinner time.
- 125g Stilton cheese
- 75g butter (Flora Gold worked perfectly!)
- 4 chicken breasts
- 8 rashers of bacon
- oil for frying
- 1 glass of Lindeman's Shiraz made up to 300 ml with chicken stock
- salt and pepper
- Optional: 1 tsp arrowroot to thicken the cooking sauce.
- Place the crumbled cheese and butter in a bowl and mash together with a fork amalgamating the two.
- Beat out the chicken breasts and spread the butter mixture on one side of each breast.
- roll up the chicken breasts and wrap in the bacon rashers, secure with wooden cocktail sticks.
- Using a heavy based pan heat up the oil and brown the chicken rolls on all sides.
- Pour in the red wine and stock, season and bring to the boil. cover and simmer for 35 - 40 minutes turning occasionally.
- Remove the cocktail sticks
- Blend the arrowroot with a little water until smooth, pour into the pan juices and heat stirring until thickened. Spoon over the chicken when serving.