Paupiettes Côtes de l'Adur
au Fromage
OK, we were going to call it
Chicken 'n' Cheese
but we thought we'd make it sound a bit fancy!
You can make this look quite impressive, and it's not too much work.
Serve it with mashed potato which can soak up the juices and accompany it
with any veg of your choice.
A golden ale is good for cooking light meat like chicken (also seafood).
Preparation Time: 15-20 minutes Cooking Time: 25-30 minutes
Ingredients:
Salt and black pepper
* 2 teaspoons (10 ml) mustard (English if you like it, French or German otherwise
Sliced cheese (one slice per chicken breast used, any type you like, although the 'plastic' type may actually be easier to roll up!)
Rashers of streaky bacon with the rind removed (one broad rasher, or two narrow ones per chicken breast used)
Suitable string for tying up the parcels
Flour for coating
* 2 tablespoons (35ml) oil (rapeseed, olive or any other suitable cooking oil)
1 Bottle Ropetackle Golden Ale
*
To make enough for four servings just double the quantities where the symbol
*
appears next to them.
Method:
Flatten the chicken breasts by beating them with a rolling pin.
Turn them with the inside uppermost, and sprinkle with salt and pepper.
Then smear each breast with mustard and lay a slice of cheese on it.
Roll up each chicken breast tightly, with the cheese inside, then, holding
it closed, wrap it with a rasher of bacon (or two depending on size -
you're trying to make bacon parcels with the chicken and cheese inside)
and secure it tightly with string. Then dip each parcel in flour so
they are lightly coated all over.
Take a large deep frying pan (or large saucepan) and heat the oil in it,
then add the chicken parcels and let them brown, turning to ensure that all
sides are done equally. Gradually add the beer to the pan but don't
let it go more than half way up the sides. Cover the pan with a lid if
you have one or a large piece of kitchen foil otherwise. Allow to
simmer for about 25 minutes or until the chicken is cooked (cut one open to
make sure).
When they are done take the parcels from the pan, cut off the string - they
should hold their shape with no problem. Serve them with the veg of
your choice and use the juices from the pan as your sauce.