Fig Stuffed Chicken with Blue Cheese

{“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Fig Stuffed Chicken with Blue Cheese”,”author”:{“@type”:”Person”,”name”:”Ros Horsley”},”datePublished”:”2018-10-05 12:51:23″,”image”:”https:\/\/www.eatbyapp.com\/blog\/wp-content\/uploads\/2016\/08\/stuffed-chicken.jpg”,”description”:””,”recipeYield”:”4 servings”,”recipeIngredient”:[“4 Chicken breasts (boneless )”,”25 g Butter”,”1 Shallot (finely chopped)”,”80 g Mushrooms”,”1 slice Bread”,”25 g Blue cheese”,”25 g Dried figs”,”Sea salt and ground black pepper”,”leaves Saladand herbs”,”1 tsp Dijon mustard”,”2 tbsp Red wine vinegar”,”4 oz Olive oil”],”recipeInstructions”:[“Heat the oven 190C\/375F\/gas 5″,”Butter a baking dish. Heat the remaining butter in a heavy based pan and add the chopped shallot. Cook until transparent.”,”Meanwhile, trim the mushroom stems and wipe the caps with a damp cloth. Process in a food processor, until finely chopped.”,”Stir the mushrooms into the shallot and cook over a high heat to draw out the mushroom liquid.”,”Tear the bread into pieces process to fine breadcrumbs.”,”Crumble the blue cheese into a bowl, with your fingers and then chop the figs.”,”When the liquid has evaporated from the mushrooms, add the breadcrumbs, cheese and figs.”,”Check the seasoning and add if necessary.”,”Take the chicken breast and cut a slit and stuff with the stuffing.”,”Cook in the oven until the juices run clear when pierced with a skewer.”,”Wash the Salad greens and prepare the dressing by … Continue reading

Belleau Kitchen’s Creamy Chicken and Leek Pie

This is the ultimate in comfort food.
It also makes a perfect transition pie, from the warmer months into the cooler autumn.