Chicken In Stilton Food

CHICKEN BROCCOLI STILTON PASTA BAKE

Steps:

• Pre-heat oven to 180C Fan
• Bring a large pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for 8 minutes.
• Add the broccoli florets and cook for a further 6 minutes, then drain through a sieve and place the pasta and florets into a casserole dish.
• In a medium sized saucepan make the stilton sauce by combining the milk and corn flour over a low heat. Bring to the boil, stirring constantly, until thickened, season to taste, then turn the heat down and add the stilton cheese.
• Stir the chicken into the stilton sauce and allow it to cook, gently, for about 5 - 6 minutes, again stirring constantly, making sure all the chicken is well combined into the sauce.
• Mix the chicken and stilton sauce with the pasta and broccoli together in the casserole dish, top with the grated cheddar cheese and bake for about 20 minutes until the cheese has melted on top and is golden coloured.
• Serve with extra vegetables or a mixed leaf salad.

PAN-ROASTED STILTON CHICKEN WITH APPLES

Steps:

• Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
• Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
• Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.

CHICKEN IN STILTON

Steps:

• Chop onion, crush garlic and fry in butter, put into casserole dish with the chicken pieces, bay leaf, mushrooms and wine.
• Season to taste.
• Cook in 325 oven for 20 minutes or until cooked.
• SAUCE: Put some butter in a pan and add flour to make a roux, add salt and pepper to taste.
• Strain wine from the casserole and keep the chicken warm.
• Add wine to the roux with the cream and stir constantly on a very low heat until smooth.
• Add the stilton, pour over top of chicken and sprinkle with parsley.
• Enjoy.

CHICKEN AND STILTON WRAPPED IN BACON

Steps:

• pre heat the oven at 180C, then cut the chicken down the side but not all the way through just enough so you have a small space to fit a quarter of the cheese, then go on to put a quarter of the cheese in each breast,wrap breasts in bacon you can secure the bacon with a cocktail stick but it is not essential. Place the chicken in the middle of the oven for 25-30 mins depending on size.
• Whilst the chicken is cooking put the 400ml creme fraiche in a small sauce pan with the rest of the Stilton and heat on a low heat, stirring constantly until the cheese is melted then add the cider vinegar you can allow the sauce to cool then heat before serving. depending on how light and fresh you want the sauce feel free to add more or less vinegar.

APPLE, CHICKEN AND STILTON SALAD

Steps:

• Coat a lg grill pan with a non stick cooking spray. Place over med heat. Add chicken and cook 5-6 mins per side or until it reaches 165 degrees inside. Remove from heat, slice into strips and set aside.
• In a lg bowl combine spinach, apple slices, nuts and vinaigrette, toss to coat. Place salad on 4 plates, season with salt and pepper to taste.
• Top each salad evenly with sliced chicken and 1 Tbsp of the crumbled cheese. Drizzle with more dressing if you wish and serve at once.

CHICKEN CASSEROLE WITH ENGLISH ALE AND STILTON AND WALNUT DUMPLI

Steps:

• Preheat the oven to 350°F.
• Season the flour generously with salt and freshly ground pepper. Dust the chicken portions with the seasoned flour and sage.
• Heat the butter in a large casserole dish. Add in the chicken and brown on all sides. Remove the chicken and put to one side.
• Add the chopped bacon to the casserole dish and fry for 2 minutes.
• Add in the leeks, carrot, celery, onion and garlic and fry gently, stirring often, for 4-5 minutes.
• Add the chopped thyme, sugar, ale, malt vinegar and the Dijon mustard and bring to the boil.
• Pour the chicken broth into the dish, then add the browned chicken, bay leaf, rutebaga and parsnips.
• Cover and bake in the preheated oven for ten minutes, then reduce the heat to 275F and bake in the oven for a further 1 hour 30 minutes.
• Meanwhile, make the dumplings. Place the stilton, walnuts, flour, suet, egg yolks in a bowl. Add in the salt, freshly grated nutmeg and freshly ground pepper, mixing well.
• Combine the stilton mixture into a dough and shape into small, even-sized balls.
• Half an hour before the casserole has completed baking, scatter the dumplings over the casserole the top and bake, uncovered, for 30 minutes.