Cashel Blue Stuffed Chicken with Ballymaloe Relish
served alongside rice and roasted broccoli
The quantities provided above are averages only.
Ingredients
55 grams
Blue Cheese
(Contains: Milk)
150 grams
Rice
1 unit(s)
Broccoli
320 grams
Irish Chicken Breast
1 unit(s)
Onion
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Crumble the Cashel blue cheese. Cut a pocket horizontally in the chicken breast and season the inside with salt and pepper. Spoon the blue cheese into the pocket. Season the outside of the chicken, drizzle with oil and coat evenly.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Place the stuffed breasts onto a lined baking tray.
Cook the chicken for 18-20 mins, until cooked through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Pop the broccoli next to the chicken. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
Halve, peel and chop the onion into small pieces.
Place a pan on medium-high heat with a drizzle of oil.
Add the onion to the pan and fry until softened stirring occasionally, 4-5 mins.
Add the Ballmaloe relish, a knob of butter and a splash of water. Allow to simmer for 1-2 mins. Season to taste with salt and pepper.
Divide the rice between plates. Top with the Cashel blue cheese stuffed chicken and spoon over the Ballymalow relish sauce. Serve the broccoli alongisde with balsami glaze drizzled over.
