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Chicken breast in Port with Blue Cheese pockets

Chicken breast in Port with Blue Cheese pockets

A relatively simple recipe, but an absolutely delicious treat.

Per Person

1 Chicken breast.

2 rashers smoked middle bacon

100 ml Port wine

50 g Blue cheese~~~ we used Creamy Irish Blue.

Marinate the chicken breasts in the Port for at least six hours.

Split open the chicken breast with a sharp knife.

Stuff the Chicken breast with the blue cheese.

Wrap two rashers of bacon around each chicken breast; one clockwise, and one anti clockwise, this ensures that the wrap remains tight and the melted cheese doesn't leak out during cooking.

Place on to a lightly oiled baking tray, and bake in a hot oven for about 45 minutes.

Using the Port that was originally used in the marinade, add a little more Port, a dash of water, a little Salt & Pepper, a pinch of Tarragon, and a little cornflour to thicken, and make a sauce.

An exceptional meal for someone special:


That looks simple and easy to do and I bet it is really, really nice.  Have all the ingredients in so will try it for tomorrow lunch.  Brilliant, thank you.

I like the idea of the port gravy to go with it as well

That looks good.  Thanks for the tip.

Made it on Sunday.  It was nice.

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