2 chicken breasts, skinless and boneless
200 g blue cheese
4 tbsp Spiced Pear Chutney
1 cup chicken stock
2 tbsp cornflour
5 tbsp sage, chopped
Preheat oven to 180°C.
With a sharp knife, make a lengthwise cut in the thickest side of each chicken breast, don’t cut through to opposite side.
- Generously spread the chutney along each side of the breast.
Slice the blue cheese and place it in pockets in the chicken breast.
Place the chicken in a baking dish and pour the chicken stock on top.
Bake 25 minutes.
- Pour the liquid in a saucepan and place the chicken back in the oven until brown.
Add the cornflour to the liquid and whisk.
Place the saucepan back on the heat, add the chopped sage and whisk continuously until the liquid thickens.
Remove the chicken, slice, smother in the gravy and sprinkle with the chopped chives.