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How to make Blue cheese stuffed chicken with chargrilled nashi

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 4 (about 200g each) single chicken breast fillets, trimmed
  • 1 x 150g pkt white blue cheese (Castello brand), cut into 8 wedges
  • Sea salt flakes & freshly ground black pepper
  • 8 fresh sage leaves
  • 4 slices prosciutto
  • 2 just-ripe nashi
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • Steamed sugar snap peas, to serve

Method

  • Step 1 Preheat oven to 180°C. Use a small sharp knife to cut a horizontal slit in the side of each chicken breast to create a pocket (don't cut all the way through). Place 2 wedges of cheese in each chicken pocket. Season with sea salt and pepper. Place 2 sage leaves on top of each chicken breast and wrap with a slice of prosciutto to enclose.
  • Step 2 Preheat a barbecue or chargrill on medium-high. Cook the chicken on preheated grill for 1-2 minutes each side or until golden brown. Transfer to a baking tray. Bake in preheated oven for 8?10 minutes or until cooked through. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
  • Step 3 Meanwhile: cut the nashi crossways into 1cm-thick slices and immediately brush with lemon juice (this will prevent it going brown). Brush with oil and season with pepper. Cook on grill for 1-2 minutes each side or until golden.
  • Step 4 Cut the chicken across the grain into thick slices and divide among serving plates. Drizzle with any pan juices and serve immediately with the chargrilled nashi and steamed sugar snap peas.