Chicken Breast Fillets With Picón Bejes-Tresviso Cheese |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I had something like this on my first trip to Spain. Ingredients:
4 chicken breast halves, skinned and boned |
5 ounces picon bejes-tresviso cheese or 5 ounces cabrales cheese or 5 ounces blue cheese |
7 ounces mushrooms |
4 fluid ounces oil |
salt |
pepper |
1 cup chicken stock, hot |
Directions:
1. Using a sharp knife, cut horizontally almost through each chicken breast, then open up and flatten to form one large fillet.
2. Remove any skin and fat.
3. Cut off the base of the mushroom stems, wash quickly, then dry and dice.
4. Remove the rind from the cheese and cut into pieces.
5. Sauté the mushrooms and cheese in half the oil in a non-stick frying pan for 5 minutes.
6. Set aside 2 tbsp of mixture for the sauce.
7. Season the chicken fillets then spread with the cheese and mushroom mixture.
8. Roll up and fasten with cocktail sticks.
9. Brown the chicken rolls in a frying pan with the rest of the oil for 2 minutes, then cover and cook over medium heat for 8 minutes.
10. Remove from the pan and keep warm.
11. Add the reserved filling and blend with chicken stock.
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