Stuffed Chicken in a Blue Cheese and Pecan Sauce


4 chicken escalopes (about 4 oz each)
salt and freshly ground black pepper
4 Tbsp fresh whole wheat bread crumbs
2 Tbsp pecans, chopped
5 scallions, finely chopped
2 garlic cloves, peeled and crushed
1 small red bell pepper, finely chopped
2 tsp lemon juice
zest of 1 medium lemon
2 Tbsp butter, melted


1 Tbsp butter
1 Tbsp all-purpose flour
3/4 cup milk
6 Tbsp dry white wine
4 Tbsp soft blue cheese, crumbled
2 Tbsp pecans, chopped
4 Tbsp fresh watercress, chopped
4 Tbsp plain yogurt
lemon wedges and watercress, to garnish


  1. Rinse the chicken under running water and pat dry. Place between two sheets of wax paper and beat with a mallet until 1/4-inch in thickness. Be careful not to pound too thin. Cut a slit in the side of each escalope to form a pocket. Season the inside of the pocket with salt and pepper.
  2. Mix the remaining stuffing ingredients together and spoon into the pockets, pressing in with the back of a spoon.
  3. Put the chicken pieces in the top of a steamer lined with damp wax paper. Cover and steam for 15 minutes until the chicken is cooked through.
  4. Melt the butter for the sauce in a pan and add the flour. Cook for 1 minute and gradually stir in the milk and wine. Bring to a boil until the sauce thickens.
  5. Add the cheese, pecans, watercress, and yogurt, and heat gently until the cheese has melted.
  6. Remove the chicken from the steamer and place on a warmed serving plate. Spoon on the sauce and serve garnished with lemon and watercress.

Makes 4 servings.

Source: Steam Cuisine

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