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.
Ingredients
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
Method
- 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.