I made this a while back, but this time instead of stuffing the chicken with apricots and Stilton, I thought it would have been better stuffed only with apricots - for the reason that you can get more apricots in!
It's worth noting that Stilton is quite a strong cheese, just in case you've not tried it before. Read on and I'll show you step by step how to stuff a chicken fillet and for a printer friendly recipe card.
Do one fillet at a time. Turn the chicken fillet over (so the nicer side is now underneath) and make a few cuts with a sharp knife into the fillet, taking care not to cut right through.

This is simply gorgeous, I want a slice pls!
ReplyDeleteIf only I could get my hubby to eat apricots!! I would love tis dish
ReplyDeleteThis looks great. I really want to have tea at your house!
ReplyDeleteThe key to this dish is assembling it properly...and you did it!
ReplyDeleteChicken breast must be the most versatile ingredient ever. You can pair it with just about anything....You did well here!!!
ReplyDeleteLooks delicious Jan, and what a great tutorial on how to stuff and roll a chicken breast! xxoo
ReplyDeleteGorgeous Jan! Simply delightful. I adore the thought of Stilton sauce as the crowning addition. Thank you so much for sharing...
ReplyDeleteMmm that chicken looks delicious and I love the Stilton sauce.
ReplyDeleteI really like the sound of the apricot stuffing and the salty bacon would go well with it.
ReplyDeleteI made this yesterday about 1000 miles away - but with brie & olives rather than apricots and a strange continental style cured bacon-that-looked-like-ham. Jolly nice!
ReplyDeleteI ran out of time so when wrapped stuck them in the freezer to get the shape. Only it took longer for people to turn up than I thought and they were a bit semi-fredo. The chicken, not the guests :]