stuffed chicken recipe

Stuffed Chicken Breast With Blue Cheese Sauce

Our Favourite Chicken Recipe (serves 4)

Who doesn’t love a stuffed chicken breast? With that in mind, we thought we’d pass on one of our most favourite recipes. Get ready for a taste sensation. You’ll get it just reading the description!

Chicken Breast Stuffed With Blue Cheese and Spinach and Wrapped in Streaky Bacon

Blue cheese and bacon is a winning combination. As long as you like blue cheese of course. You’ll find in cooking it off, it isn’t quite so strong but the taste is still there. If you don’t like a slice of stilton on your crackers, it does’t mean that you won’t like this recipe.


  • 4 lean chicken breasts
  • 1 pack of streaky bacon (smoked)
  • Blue cheese or stilton
  • Spinach
  • Salt
  • Black Pepper
  • Handful of Spinach Leaves

For The Sauce

  • 200 ml of milk
  • Crumbled blue cheese or stilton
  • Salt
  • Pepper
  • A dash of white wine (optional)

Chicken Breast Preparation

Butterfly all four chicken breasts. Place a portion of blue cheese into each one, along with some spinach leaves (no need to cook off the leaves before-hand) Add a grind of salt and pepper to the stuffing and then roll up the breasts and wrap them with your streaky bacon. Add a dash more pepper to the top of the breasts.

Next, fry off each breast until you have sealed them. Do this on a high heat, so that you brown both sides. Now pop into the over for at least 25 minutes on a medium heat but at the bottom of the oven.

The Sauce

Heat up some real butter and add a tablespoon of plain flour. Mix together to make a rue and then slowly add warm milk to the mix vigorously stirring with a wooden spoon as you go to avoid lumps. Add some salt and pepper to your taste and then drop in the crumbled blue cheese. Bring to the boil and then turn down when starting to bubble.

When the chicken is cooked, slice it up, making five slices per serving. You will see the lovely spiral of blue cheese and spinach as you cut.

Place on a plate and pour over the sauce. Serve with roasted or new potatoes and green beans. Goes great with a large glass of white wine too!

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