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Chicken with Derby Cheese    HT  MC   English    45mins

Serves 4      Hot   Poultry  Pork Alcohol  Beer  Main course   England British Europe



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




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.





More Chicken Recipes  |  General Prep & Cooking Times   |  More English Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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