Blue Cheese Stuffed Chicken Breasts on Polenta

This dish is one inspired by a dish that my mother used to cook when entertaining in the 80s/90s. I think she got the original recipe from the Dairy Book of Cookery, but my childhood increasingly belongs to history LOL.

I do remember being wowed as a little girl but the magic of this culinary dish in a time when homecooking was going through it's first major revolution in centuries. It seemed so sophisticated and grown up.

Now, I sometimes cook it as a comforting date night dish as it's just the right amount of special without being too much effort.

I've upgraded it to include spinach and polenta (something that wouldn't have been easily accessible in the early 90s in rural Lincolnshire but which goes with this dish beautifully.)

This dish begs for a good bottle of white bourgone or chablis, and so that's another reason to save it for date night or a Friday night special supper with friends.

COST MEDIUM ££ (If using Cornfed organic chicken £10 for 2 / £5 a head)
LEVEL MEDIUM. 
MEAT


INGREDIENTS

• Chicken breasts (Preferably Corn Fed and organic) OR Guinea Fowl breasts 
• Blue cheese (Whatever you have in the fridge, stilton or gorgonzola are best)
• 2 slices of Pancetta
• Bag of spinach
• 1/2 pint of cream
• 2 garlic cloves
• Polenta 
• Generous bowl of grated parmesan cheese. 

METHOD

1) Butterfly out the chicken breasts and give a light beat to flatten out a little but don't rekill it

2) take a generous tablespoon of blue cheese and place in the middle of the chicken. Roll. 

3) Wrap tightly with the pancetta and seal off in a frying pan, before placing into a baking dish. 

4) Place in the oven at 180 for approximately 25-35 minutes until the chicken is cooked through. It may look a little pink because of the pancetta. If in any doubt, use a meat thermometer. 

5) Whilst the chicken breasts are in the oven, wilt the spinach in the same frying pan as you sealed the chicken. Add the cream and cook down until thick. Place to one side. 

6) Make the polenta according to the pack instructions. Add plenty more butter and parmesan than they suggest ;) 

7) Allow the chicken to rest for about 5 minutes before cutting it in half. 

8) Plate up by spooning out the Polenta into the bowl and then add a spoonful of the creamy spinach, and place the chicken on top. 

Salmon Miso Broth. Guest Post.

The Frugal Snob Club, over on Facebook (See join button on this page) encourages our members to share their dishes and favourite recipes, and it's always fun to share them here, too. 

As a thank you for her contribution, we'll be sending her a set of our homemade wax wraps. If you want to share your recipes, head on over and join the group, and if yours is selected to be featured, we'll send you a little gift. 

Today's recipe comes from club member Tara Whiteson, and as soon as she posted this on the club page, I knew it was a sharer. 

Tara, like many of us over at The Frugal Snob is attempting to enact small but significant changes for health and environmental reasons. 

I think you'll agree that this dish looks nutritious, filling and very appetising. 

In an ideal world, and if budget allows, you'll use wild salmon (available reasonably priced in the frozen section) We buy a side of wild salmon from the fishmongers, or when it's on promo / reduced at Waitrose, and then freeze it down, which makes it more economical. 

Ingredients:

• garlic, chilli, ginger (according to taste)
• Broccoli cut into small florets 
• Rice noodles
• Miso paste - a generous 2 teaspoons
• 2 salmon fillets cut into chunks, seasoned; squeeze juice of half a lime
• Several splashes of soy sauce (about half a soup ladle)
• Spring onions. 

Method: 

• Put all ingredients into a saucepan but keep the salmon back.
• Simmer for 3 mins and squeeze rest of lime in
• Add the fish and continue to simmer for another 3 mins
• For LUXURY miso add prawns in with the salmon. Other greens - spinach, peas or asparagus also work equally well.
• Season to taste
• Add in a splash of teriyaki.
• Add finely sliced spring onion.
• Eat, slurp and enjoy!