Local Chicken Breast with a Pine Nut and Yorkshire Blue Cheese Centre, served with Red Currant Jus
Main courseServes 1
# Peel and chop the potato and boil in slightly salted water until soft, then mash with butter, salt and pepper.
# Cut the chicken 3/4 of the way in at the side, fold open and make a little slit in the bigger half, fill with the pine nuts and cheese and fold the flesh back over to seal in the mixture.
# Pan fry the chicken then cook in the oven at 175 deg C for about 8minuites.
# To make the Jus, melt the red currant jelly in a pan with just a splash of red wine and reduce until half the original amount.
# Cut the red onion into quarters and roast with oil salt and pepper until soft, serve on the side.
# Serve the chicken cut at an angle with the centre on display and spoon on the red currant jus.
* 1 Chicken supreme
* 1 red onion
* 10ml red currant jelly
* 100g Yorkshire Blue Cheese or goat's cheese
* 2 king Edward potatoes
* 50g roast pine nuts