Cheshire Chicken recipe
information
370 Calories per portion
ingredients
4 chicken breast fillets, skinned
8 large spinach leaves, trimmed
100 g (4 oz) Blue Cheshire cheese
25 g (1 oz) flour
1 egg, beaten
100 g (4 oz) fresh wholemeal breadcrumbs, toasted
8 large spinach leaves, trimmed
100 g (4 oz) Blue Cheshire cheese
25 g (1 oz) flour
1 egg, beaten
100 g (4 oz) fresh wholemeal breadcrumbs, toasted
method
1. Place the chicken breast fillets between 2 sheets of non-stick baking paper and flatten with a rolling pin.
2. Blanch the spinach leaves in boiling water for a few seconds.
3. Cut the cheese into four fingers and wrap in the spinach leaves. Place in the centre of the chicken fillets and fold up like a envelope, secure with wooden cocktail sticks and chill for 15 minutes.
4. Coat the parcels in flour, beaten egg and breadcrumbs. Place on a greased baking sheet and bake at 200°C (400°F) mark 6 for 40 minutes. Serve with carrots and mange-tout.
2. Blanch the spinach leaves in boiling water for a few seconds.
3. Cut the cheese into four fingers and wrap in the spinach leaves. Place in the centre of the chicken fillets and fold up like a envelope, secure with wooden cocktail sticks and chill for 15 minutes.
4. Coat the parcels in flour, beaten egg and breadcrumbs. Place on a greased baking sheet and bake at 200°C (400°F) mark 6 for 40 minutes. Serve with carrots and mange-tout.
serving amount
serves 4
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