Recipe

Succulent chicken roasted in a white wine and paprika stock and stuffed with gorgonzola.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 20 minutes

Italian     |   Main

  

Ingredients

• 4 x Chicken breasts
• 120g Specially Selected Gorgonzola
• 2 x slices White Bread
• 60ml Milk
• 1 x tsp Parsley
• ½ tsp Paprika
• Black Pepper
• 100ml White Wine

For the Salad

• 1 x Little Gem Lettuce
• 2 x Braeburn Apples
• 2 x sticks  Celery
• 4 x Spring Onions
• 40g Walnuts
• Lemon Juice
• A little Olive Oil

  

Method

1. Pre-heat the oven to 200°c/400°f/Gas Mark 6.
2. Put the sliced bread in a bowl and pour over the milk – leave for about 5 minutes.
3. Meanwhile, chop the cheese into small pieces – put in a bowl along with the parsley and the paprika, season with some black pepper.
4. Break up the bread with your fingers and add to the cheese mix – mix well.
5. Divide into 4 and make each portion into a sausage shape.
6. Make a slit in the top of each of the chicken fillets – stuff the cheese sausages into each of the chicken breasts.
7. Put them in a baking dish and sprinkle over the wine – bake for about 15-18 minutes.
8. Meanwhile make the salad – wash the lettuce – trim and dry well.
9. Core and thinly slice the apples – toss in a little lemon juice to avoid them going brown.
10. Finely slice the celery.
11. Wipe, trim and slice the spring onions.
12. Fry the walnuts in a little oil for a minute – until just browned.
13. Mix all the salad ingredients together and serve alongside the chicken.