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Recipe 5

Grilled Chicken Breast with a Creamy Blue Cheese Sauce

chicken1.jpg (6666 bytes)

Ingredients

4 Chicken breasts

50g Allowrie Blue Vein Wedge

500mL Cream

150g Girgar Unsalted Butter

20 Spears green fresh asparagus

3 Small carrots

50mL Extra virgin olive oil

50mL Chicken stock

2 cups Cooked long grain rice

Salt and pepper to season

Paprika

Preheat oven to 200 deg C

Trim chicken breasts.

Mix olive oil, salt, pepper and 1 tablespoon paprika together.

Brush the chicken breasts with this mixture.

Seal the chicken breasts on both sides in a hot pan.

Remove the chicken from the pan and place on a greased
baking tray.

Place the cream in a heavy based saucepan on a medium heat and reduce until there is approximately 200mL remaining.

Peel and cut carrots and blanch in boiling water and trim asparagus spears.

Place chicken in oven for approximately 5-8 minutes until just cooked through.

Heat the chicken stock in a fry pan and add the asparagus

Cook asparagus until al dente, season with Girgar butter,
salt and pepper

Toss carrots over heat in Girgar butter and season with
salt and pepper

Reheat the rice

Add the blue vein cheese to the sauce and whisk until smooth

Whisk into the sauce a small cube or two of Girgar butter to
give a nice smooth taste

Season the sauce with salt and freshly ground pepper to taste

Cut the chicken breast on an angle and serve on top of the rice

Arrange the vegetables on the side and finish the plate with the blue vein cheese sauce

Serves 4

The picture shows the chicken breast served on the rice served with
seasonal vegetables and the blue vein cheese sauce.