Stuffed Chicken In A Blue Cheese And Pecan Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken scallops
• salt and pepper
• 4 tablespoons fresh whole wheat bread crumbs
• 2 tablespoons pecans, chopped
• 5 spring onions, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 small red pepper, finely chopped
• 2 teaspoons lemon juice
• 1 lemon
• 2 teaspoons butter, melted
• 1 tablespoon butter
• 1 tablespoon plain flour
• 150 ml milk
• 6 tablespoons dry wine
• 4 tablespoons soft blue cheese, crumbled
• 2 tablespoons pecans, chopped
• 4 tablespoons fresh watercress, chopped
• 4 tablespoons plain yogurt
• lemon wedge, to garnish
• watercress, to garnish

Recipe

• 1 pound the chicken to 6 mm in thickness. cut a slit in the side of each escalope to form a pocket. season the inside of the pocket with salt and pepper.
• 2 mix the remaining stuffing ingredients together and spoon into the pickets, pressing in with the back of a spoon.
• 3 cook in a pan until the chicken is cooked through.
• 4 meanwhile, melt the butter for the sauce in a pan and add the flour. cook for 1 minute and gradually stir in the milk and wine. bring to the boil until the sauce thickens.
• 5 add the cheese, pecans, watercress and yoghurt, and heat gently until the cheese has melted.
• 6 remove the chicken from the steamer and place on a warmed serving plate. spoon on the sauce and serve garnished with lemon and watercress.