Name Blue Cheese Chicken


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* 6 chicken breasts
* 150 ml (1/4 pint) French dressing
* 75 g (3 oz) butter
* 75 g (3 oz) blue cheese, finely crumbled
* 1 tablespoon snipped chives
* 1 garlic clove, finely chopped
* 2 tablespoons brandy
* salt and pepper

To garnish:
* mint or watercress sprigs
* lime or lemon wedges

1. Place the chicken breasts in a shallow dish, spoon the dressing over them and sprinkle lightly with salt and pepper. Cover and leave to chill in the refrigerator for 4 hours, turning the chicken pieces once in the dressing.
2. Meanwhile, soften the butter and mix with the blue cheese, chives, garlic and brandy. Season with salt and pepper to taste. Place on a sheet of foil or clingfilm and form into a roll, about 2.5 cm (1 inch) in diameter. Wrap firmly and chill in the refrigerator until firm.
3. Drain the chicken breasts and grill, skin-side upwards, over hot coals on a preheated barbecue for about 10 minutes. Cut half of the blue cheese butter into 12 pieces. Place one piece on each chicken breast and cook for a further 5 minutes. Turn the chicken breasts, place a piece of butter on each one and continue cooking for 15 minutes or until the juices run clear when the chicken breasts are pierced with a sharp skewer.
4. Cut the remaining blue cheese butter into 6 pieces. Arrange the cooked chicken on a dish and top each with a piece of cheese butter. Garnish with mint or watercress sprigs and lime or lemon wedges.

Serves: 6

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