A true taste of Yorkshire this recipe for blue Wensleydale cheese and chicken is perfect for a tasty midweek supper

  • 25 mins
  • 4
  • Easy


  • 4 chicken breasts, butterflied
  • 300ml chicken stock (paste cubes are fine)
  • 300ml whipping cream
  • Cornflour (approx. 1tsp)
  • 150g Wensleydale Blue cheese, crumbled
  • Chopped parsley to taste


Butterfly the chicken breasts by slicing them lengthways but not all the way through, then open up and press firmly.

Pan-fry the butterflied chicken breasts until sealed (not brown), then transfer to a preheated oven (200c) for ten minutes. Check the juices run clear or have reached above 75c.

To make the sauce add the cream and stock to a pan and bring to the boil, then simmer.

Make a paste with the cornflour and a little water; gradually add this to the cream until the consistency of double cream, simmer for a few minutes then turn off the heat.

Now add the crumbled Wensleydale Blue cheese and stir until melted. Finish with a small amount of chopped parsley.

Once the chicken breasts are cooked, slice into two, place diagonally stacked on a plate and smother with the Wensleydale Blue Cheese Sauce. Sprinkle with chopped parsley and serve.

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