Pan-Roasted Stilton Chicken with Apples

I’m always on the lookout for new recipes that use chicken breasts, so here is one I tried from Epicurious.  I chose this one because I also had a lot of apples in that needed eating up.  Now I only used half the quantities below because I was making it for two people.

Ingredients (for 4 people):
4 boneless skinless chicken breast halves (about 1 1/2 pounds)

1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
2 unpeeled Honeycrisp or Fuji apples, cored and sliced 1/4 inch thick (about 2 1/4 cups)
2 ounces Stilton cheese, crumbled (about 1/3 cup)

The method can be found here.

As always, I doctored the recipe slightly based on what I had in.  I wasn’t sure if chicken breast halves were what I would call a chicken breast, or half of one of those.  So in the end I used one chicken breast per person – but I did butterfly it (sliced in half but left the halves attached down the middle) because I know this is the best way to ensure it cooks properly in the middle.

I didn’t measure my salt and pepper out, and I forgot to go and get fresh rosemary from the garden before it got dark so I just used dried.  I used my oil spray (Frylight), instead of both the oil and the butter.  I have no idea what type of apple I have, it was just one of the eating apples that come in my veg box.

Finally, I didn’t have Stilton in but I did have Dolcelatte so I used that instead.  I didn’t measure it either, I just used what looked like a sensible amount.

The end result was extremely yummy, despite my alterations!  I think this one might make it on to my list of favorite quick and easy recipes.  I served it with a little mashed potato, and some steamed vegetables.


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