Fruity Chicken Pockets
recipe
Fruity Chicken Pockets
No commentsIngredients
- 4 skinless chicken breast fillets
- 75g white stilton with apricots
- 2 tbsp milk
- 1 tbsp chopped fresh parsley, plus extra for garnish
- 8 rashers smoked, rindless back bacon
- 250g fresh cranberry sauce with port
- 3 tbsp fig and apricot chutney
- 50ml chicken stock, made with an eighth stock cube
Serves:
4
Preparation:
20
Cook Time:
35
Total Time:
55min
Directions
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- Preheat the oven to //gas mark Wipe the chicken with kitchen towel. Using a sharp knife cut a slit along the side of each to make a pocket. Soften the cheese and blend in the milk. Add the chopped parsley and spoon into each pocket.
- Using the back of a knife, stretch the bacon rashers until almost double in length. Wrap two rashers around each chicken breast. Secure with a cocktail stick. Place in a roasting tin and cook for - minutes, until cooked right through.
- Empty the cranberry sauce into a pan. Stir in the chutney and the chicken stock. Gently simmer for minutes. Cut the chicken breasts into thick slices and arrange on a plate. Stir the chicken cooking juices into the pan and pour the sauce over. Garnish with parsley.
Source: Tesco
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