Chicken Cashel Blue

Recipe supplied by BigBarn

4 boneless chicken breasts
4oz Cashel Blue Cheese 100g
flour seasoned with garlic salt, for dredging chicken
1 egg plus 1tbsp milk, for egg wash
1cup fresh breadcrumbs 2oz/100g
2tbsp cooking oil
2tbsp olive oil
2 shallots, chopped
4 mushrooms, chopped
1/4cup light whipping cream 2floz/70ml
fresh watercress, for garnish

Preheat oven to 180°C, gas mark 4, 350°F.

Make an incision in each chicken breast to form a pocket. Roll Cashel Blue cheese into four cylinder shapes and stuff each breast pocket. Dredge chicken in seasoned flour, dip in egg wash and coat with fresh breadcrumbs. Heat the cooking oil in a sautZ pan over medium heat and gently brown the chicken, turning to cook evenly. Bake in a medium oven for an additional 10-20 minutes.

Meanwhile, lightly saute the finely chopped shallots in the olive oil. Add mushrooms and whiskey and cook slightly. Remove from the heat, add the cream and blend. Transfer the sauce to a serving dish, place the chicken breasts in the sauce, and garnish with fresh watercress. Serve immediately.