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Chicken and Stilton Roulades


Chicken and Stilton Roulades

Prep Time ~30 mins Cooking Time ~40 mins
Approx Cost ~£11 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ If the sauce is left to stand for long it will appear to separate, just warm through and stir well to blend, a wire balloon whisk is good for this job.


125g / 4oz Stilton cheese, crumbled

100g / 4oz butter, softened

4 chicken breasts, about 75g-100g / 3oz-4oz each

8 rashers smokedstreaky bacon

15ml / 1 tablespoon vegetable oil

150ml / ¼ pint red wine

150ml / ¼ pint chicken stock

Salt and pepper

5ml / 1 level teaspoon arrowroot


  • Cream the Stilton and 75g / 3oz of the butter together until smooth in a small bowl.
  • Flatten the chicken breasts between two sheets of damp greaseproof paper.
  • Spread the Stilton butter evenly on one side of each breast.
  • Roll up the chicken breasts and wrap each one in two bacon rashers. Secure each roll with a wooden cocktail stick.
  • In a flameproof casserole, heat the oil and the remaining butter and brown the chicken rolls all over.
  • Pour in the red wine, stock and seasoning.
  • Bring to the boil, cover and simmer very gently for 35 - 40 minutes, turning occasionally.
  • Transfer the chicken to a plate, remove the cocktail sticks and keep warm.
  • Blend the arrowroot with 10ml / 2 teaspoons cold water in a small bowl.
  • Add to the pan juices and boil until thickened. Season to taste. Spoon the sauce over the chicken to serve.