Cheesy Chicken with Rice RecipeOrigin: Britain Period: Traditional |
Ingredients
2 garlic cloves, crushed 
Cheesy Chicken with Rice Preparation:Method:Mix together the garlic, herbs and curd cheese and season well. Lay the chicken breasts flat in front of you and make an incision 2/3 of the way into the breast with a sharp knife. Open this to make a pocket and fill it with 1/4 of the herbed curd cheese mixture. Repeat with the remaining chicken and cheese mixture. Trim the rind from the bacon then stretch by running the back of a knife along the rashers. Wrap one rashers around each breast, making sure as much of the pocket you've made is covered. Secure the bacon with a cocktail stick. Add the butter to a large pan and when foaming add the chicken breasts. Cook, turning frequently, until the meat is a golden brown on all sides. Add the stock, bring to a boil then reduce to a simmer, cover and cook for 5 minutes. Turn the chicken and continue cooking for another 5 minutes. At this point remove the chicken from the pan and set aside to keep warm. Stir the rice, peas and sweetcorn into the pan and cook until heated through. Season to taste and spoon onto 4 plates. Remove the cocktail stick from the chicken, slice diagonally into thick slices and arrange over the rice. Serve immediately. |
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