Chicken breast fillets stuffed with cheese and thyme, wrapped in bacon, with a creamy apple gravy. 4 servings, difficulty moderate. Prep time: 30 min, Cooktime: 45min.
|4||chicken breast (skinless)|
|1⁄3||Cup||cheese (shredded cheddar or wensleydale or to taste)|
|2||Tablespoon (Metric)||thyme (chopped)|
|1||apple (sliced thinly)|
|200||Millilitre||creme fraiche (sour cream or cream or half each)|
|2||Tablespoon (Metric)||vegetable oil|
|2||Tablespoon (Metric)||margarine or butter|
Heat oil in frying to medium high. Make lengthwise slice in chicken fillets or use existing separations.
Add 1 T. of thyme to cheddar, mix, and stuff inside each fillet. Wrap two strips of bacon around each fillet to close. Place into hot pan. Cook approximately 10 minutes each side.
Add margarine and thyme. Cook 3 minutes and add sliced apple. Cook further 5 minutes. Remove chicken from pan. Add apple juice to pan, reduce heat to medium, and add creme fraiche or cream. Upon boiling, return chicken to pan and simmer for 10 minutes. If you prefer thicker gravy, thicken with cornstarch or flour and water mix, or even Bisto gravy granules. Remove from pan and serve.
One can also prepare only the apple gravy as vegetarian side.
Nice with mashed potatoes and vegetables.