Chicken With Blue Cheese

Main ingredient
Preparation time
15 minutes
Cooking time
45 minutes

Chicken (4 skinless breasts, around 250g each)

Slice along side of breast and open out.

Blue Cheese (200g)

Place a quarter on each fillet.
Reform chicken breast shape.

Parma or Serano Ham (12 thin slices)

Wrap around chicken fillets.
Store in refrigerator until ready to cook.

Olive Oil (4 tbp)

Heat on high heat.
Place chicken in pan and brown on all sides.

White wine (200ml)

Add to pan & reduce heat.
Cover & simmer gently for 30 minutes.
Turn over after 15 minutes.
Some of the cheese will seep out and create a sauce.

Olive Oil (4 tbp)

Add to second pan & heat to medium.

Oyster Mushrooms (250g in 5cm strips)

Saute in second pan while chicken is cooking.
Stir occasionally.


When ready remove chicken and serve.
Add mushrooms to second pan.
Heat on high heat until sauce has reduced by around a half.
Split mushrooms between plates.
Pour sauce over.


Serve with rice.
I use Dolcelatte but you can use other blue cheeses.
Non-blue cheese also works.