T'eyla Minh (teylaminh) wrote,
T'eyla Minh

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Mostly a Recipe

A variation on a theme, but I think this is the version to keep...

No original name for it, sorry. :) Maybe Cheesy Chicken Surprise?


2x skinless chicken breasts
6x slices Parma ham
1x handful baby leaf spinach
Some goat’s cheese (I didn’t measure!)

For the sauce:
2oz butter (approx)
1tsp cornflour
¼ pint milk
8x closed cap mushrooms, sliced
2oz (ish) blue cheese (mine was Dolcelatte; you can use gorgonzola or Shropshire blue or, for the blue-cheese-phobic, Brie also works well…)
2oz mozzarella
Black pepper


Pre-heat oven to 200oC.

Mix together the goat’s cheese and spinach in a blender to form a paste.

For each of the chicken breasts, lay out 3 slices of Parma ham and place chicken on top. Spread the cheese and spinach paste on top (or cut a slit in the chicken and put the paste inside, if you're clever - I tried and cut straight through because the chicken was too thin) and then wrap in the Parma ham.

Place on a baking tray and put in oven (middle shelf) for about 20 minutes.

Meanwhile, melt the butter in a frying pan, then add the mushrooms. Saute for about 5 minutes until golden.

Mix the cornflour and milk in a jug and add to the pan, stirring well. Simmer for 5 minutes.

Add the blue cheese (or Brie) and stir until it melts. Then add the mozzarella and repeat. Simmer for the remaining 10 minutes until the sauce thickens.

A couple of minutes before the end, add in the chives, sage and black pepper and stir - this it when it smells gorgeous.

Remove chicken from oven. If there’s any melted cheese / juices in the tray, add to the sauce and stir.

Serve chicken with your preferred side accoutrement and pour over sauce.

I served this with fried potatoes, which I boiled for 10 minutes (ish) before putting the chicken in the oven and attempted to deep fry for the rest of the time (they stuck to the pan; next time I'll shallow fry). It also works with spaghetti or pasta: start the water boiling at the butter-melting stage and then add the pasta and it should be perfectly timed. You can also add red onion to the sauce at the mushroom stage if you want a slightly different flavour.

Quite successful, and delicious!

Tonight we're going to see Drew in an amdram play at Trefoil House, and dinner at Wagamama beacuse it's been a while. Friday I need to finish my latest Christmas ornament embroidery and then on Saturday I'm meeting jackiesjottings (we're going to the Moseley Farmers' Market) at midday. Then hopefully on Sunday I can get some tidying up done in the living room, as we're putting the tree up next week.

Christmas is slowly rolling in; I feel somewhat more prepared than usual, but I'll withold judgement entirely until after the 9th, which is my shopping day. :P
Tags: christmas, friends, recipes
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