Roasted chicken breast with Thyme, Lemon and Blue Cheese
Ingredients
4 boneless skinless chicken breasts
25g butter
30ml sunflower oil
50g freshly made white breadcrumbs
1 tbsp fresh thyme, chopped
Juice and finely grated zest of 1 lemon
75g Yorkshire Blue, finely crumbled
150g watercress and baby spinach leaves
How to make it
Tender chicken with zesty lemon and fragrant thyme is elevated with rich, creamy blue cheese for a perfectly balanced and flavourful dish.
- Cut a slit into the thickest part of each chicken breast to make a pocket
- Heat the butter and oil in a shallow frying pan
- Add the chicken breast and cook till browned
- Remove from the pan and cool a little
- Mix together the breadcrumbs, thyme, lemon juice and zest and Yorkshire Blue
- Stuff a quarter of the mixture into each chicken breast
- Place in a shallow baking dish and cook covered for 20 minutes at 190ºC/375ºF/Gas mark 5
- Remove the cover and cook for a further 5-10 minutes
- Cut each chicken breast into 4-5 slices and serve on a bed of watercress and baby spinach
Recipe courtesy of The Cheese Lover
