Thursday, 24 March 2011

Sluttishly Savoury: Stilton-stuffed Chicken

Chicken breasts can be boring. Chicken breasts can be dry. But chicken breasts can also be damn delicious, so when I had a chickeny craving I wanted to make sure I did them justice.

In a two-pronged attack against dullness and dryness, I stuffed my chicken with Stilton and wrapped it in Parma ham.The cheese oozed out, a bit like the butter in a cheaty chicken kiev, the ham crisped up delightfully, and, most importantly, the chicken stayed moist.

Any blue cheese would work for this dish, but I love a good piece of Stilton.

Stilton-stuffed Chicken (serves 2)

You'll need:
  • 2 chicken breasts
  • 75g Stilton or another blue cheese
  • 4 slices of Parma ham
Make it!
  • Preheat the oven to 180c / Gas 4
  • Slice a pocket in the chicken breast along the side, but don't go crazy and cut right through.
  • Season with pepper. Go easy on the salt though, as the cheese and ham will add seasoning to the dish.
  • Crumble up the Stilton and stuff it in the chickeny pocket.
  • Wrap each chicken breast with two slices of Parma ham. If the parcels look like they might collapse, you could pin them together with a cocktail stick.
  • Roast the chicken parcels in the oven for around 45 minutes, or until cooked through.


  1. I do this with Dolcelatte. Boyfriend doesn't like blue cheese (nutso) but he likes this. Nothing you can't improve with a bit of extra saturated fat!

  2. One day, I'm going to learn how to get everything to stay inside the chicken breast. It's witchcraft, that's the only answer.


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