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Blue-cheese stuffed chicken with chargrilled nashi
Blue-cheese stuffed chicken with chargrilled nashi
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Grilled nashi pears complement savory prosciutto-wrapped chicken with creamy blue cheese.
Ingredients:
  • 4 (about 200g each) single chicken breast fillets, trimmed
  • 1 x 150g pkt white blue cheese (Castello brand), cut into 8 wedges
  • Sea salt flakes & freshly ground black pepper
  • 8 fresh sage leaves
  • 4 slices prosciutto
  • 2 just-ripe nashi
  • 21.00 gm fresh lemon juice
  • 4.60 gm olive oil
  • Steamed sugar snap peas, to serve
Instructions:
  • Preheat oven to 180°C. Slice a pocket into each chicken breast without cutting all the way through. Fill each pocket with 2 cheese wedges. Season with sea salt and pepper, then top with 2 sage leaves before wrapping each chicken breast in prosciutto.
  • Heat up your barbecue or chargrill on medium-high. Grill the chicken for 1-2 minutes on each side until golden brown. Then, transfer the chicken to a baking tray and bake in the oven for 8-10 minutes until fully cooked. Once done, remove from the oven, cover with foil, and let it rest for 5 minutes before serving.
  • Slice the nashi crossways into 1cm-thick slices and promptly brush with lemon juice to prevent browning. Brush with oil, sprinkle with pepper, and grill for 1-2 minutes on each side until golden.
  • Slice the chicken thickly across the grain, then arrange on plates. Drizzle with pan juices and serve alongside chargrilled nashi and steamed sugar snap peas.

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