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

  • 25 mins
  • 4
  • Easy

Ingredients

  • 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

Method

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.

About The Author

Yorkshire Food & Drink

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments