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Chicken with Derby Cheese |
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6 Large Boneless Chicken breasts, skinned Salt and Black Pepper 2 teasp English Mustard 4 thin slices Derby Cheese 4 Rashers Streaky Bacon, derinded Flour for Coating 50g/2oz Butter 1 tbsp Olive Oil 210ml/7fl.oz Light Ale 12 Pitted Olives
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Instructions
1. Beat the chicken breasts with a rolling pin to slightly flatten them. Season with salt and pepper, smear the underside with mustard then a slice of cheese. Roll the breasts up tightly, with the cheese innermost, wrap with a rasher of bacon and secure with string. Lightly coat with flour.
2. Heat the butter and oil in a large pan or casserole, add the rolled up chicken and brown on all sides.
3. Gradually add the beer, making sure it doesn't come to more than half way up the pan. Cover and simmer for 10 minutes.
4. Meanwhile, blanch the olives in boiling water. Drain then add to the chicken. Continue to simmer, covered, for a further 15 minutes.
5. To serve - remove the string and serve hot with the juices.
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