Find of the day: TESCO'S FREE RANGE, CORN FED CHICKEN BREASTS Save £5.00 a kg

ROMANTIC SUPPER DISH with WINE FOR approx £12.00

Heads up on this great offer from TESCO. £3.45 for two free range, cornfed chicken breasts is a bargain and offers a brilliant amount of versatility for 'special' suppers. I've brought a couple of packets and stuck them in the freezer.

Chicken breasts are so expensive now that they are becoming something of luxury and deserve some special treatment. For curries and other pot dishes use thighs as a tasty, cheaper alternative and make an occasion of a bit of breast.

BLUE CHEESE STUFFED CHICKEN BREASTS WRAPPED IN PARMA HAM. (Takes a bit of effort first time around but will become a quick, impressive supper-party dish the more you do it.)

Approximate time from start to table about 45 mins. 

ISLA NEGRA CHARDONNAY
CURRENTLY ON
1/2 PRICE
OFFER for  £4.99 at TESCO

SIDES: Wilted Spinach and Herby Roast Potatoes.

DRINK ME: Serve with a heavier white, such as a good quality Chardonnay. 



Will suit a dinner party or an indulgent supper for two. Beware that it is a very rich dish and so consider this if you are doing a starter and pudding. 

Serve on a bed of wilted spinach and with Herby roast / fluffy potatoes. (Put them onto boil before you start and by time chicken is prepared, they will be ready to go in the oven alongside.)



You will need: 

Any blue cheese that you have in the fridge; dolcelette, Stilton etc.
Any cured pig; Serrano ham, Parma ham or bacon rashers.
A packet of Chicken Breasts
A carton of double cream.
Chicken stock cube.

Remove the skin from the chicken breast. Take a sharp knife and run it along the side of the chicken and then spread it out flat, bash with heel of your hand. (This is called butterflying)

Take a clump of the blue cheese and place it in the middle, squishing it down with your fingers until it loosens up a little.

Roll the chicken up and then wrap the ham / bacon around it tightly to hold it loosely in place.

Spread a square of cling-flim out on the kitchen side and place the wrapped chicken breast on it. Roll the chicken breast so that it is wrapped in the cling film, as if wrapping a present. Take each end of the now rolled cling-film and twist it so that the chicken parcel gets tighter and tighter in the cling film and makes a nice tidy shape. (This will make you feel very chefy - however, if cling-film is your nemesis, or it all sounds like far too much effort, you can just skip this section and whack a few cocktail sticks in to hold it all in place. Just remember to remove them before serving - unlike the several times I've done, nearly killing the hubby in the process.)

Remove cling-film and then brown off in an oven proof dish / frying pan.

Pour in enough chicken stock to come half way up the chicken parcels and whack in a pre-heated mid heat oven for around 30 minutes.

Remove chicken and let rest whilst you return the pan and the juices to the stove top. Stir in double cream and reduce until nice unctuous sauce.

Slice chicken into lovely rounds and place prettily on a bed of wilted spinach. Spoon over the sauce.

NOTES:

This is a dish that deserves simple elegance and a bit of old school style in order to elevate it. Personally I like to serve this on white plates and put the potatoes in a separate bowl on the table as not to detract from the 'restaurant' style presentation of the chicken.