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.
