I made this last night as I wanted something relatively quick and easy that I could cook for Alberto and I whilst we were decorating the Christmas tree. My colleague Betsy made this a few weeks ago and recommended it to me so I thought I’d give it a go. The result is rather tasty. I accompanied it with roasted butternut squash wedges and roasted asparagus spears.
For the chicken:
1 chicken breast per person
55g of mature cheddar cheese
1 teaspoon of finely chopped, fresh rosemary
2 slices of streaky bacon per chicken breast
25g of butter
For the leeks:
25g of butter
1 tablespoon of olive oil
1 garlic clove, finely chopped
½ red onion, finely chopped
1 leek, finely sliced
100ml of double cream
Sea salt and freshly ground black pepper
Preheat the oven to 220C.
Use a sharp knife to cut a pocket lengthways into the chicken breast.
Mix the cheese and rosemary together in a bowl then stuff the mixture into the pocket of the chicken breast.
Wrap the chicken in the slices of bacon to cover and seal the pocket.
Heat the butter in a frying pan over a high heat. Add the chicken and fry for 1-2 minutes on each side, until the bacon is golden. Transfer the chicken breasts to an ovenproof dish and roast in the oven for 20 minutesm til cooked through.
Meanwhile heat the butter and the oil in a frying pan over a medium heat. Add the garlic, onion and leek, and sauté for 2-3 minutes, until soft.
Add the double cream to the frying pan and season to taste, with salt and freshly ground black pepper.
To serve, place the leeks onto a serving plate and top with the chicken breast.
Very tasty and creamy – the matuer cheddar and the sharness of the rosemary work really well together. And there’s bacon – you can’t go wrong with bacon!