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Parsley rarebit chicken
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Give humble chicken breasts an oozy new dimension with this rarebit filling. They can also be cooked in the oven: sear the breasts for 3-4 minutes in a frying pan, then bake at 200 ̊C, gas mark 6 for 15-20 minutes, until cooked through.
6 chicken breasts, skin on RAREBIT
25g unsalted butter, plus extra for greasing
25g plain flour
100ml porter or other dark ale
1 tsp salt
2 tsp English mustard powder
2 tbsp wholegrain mustard
1 tsp soft light brown sugar
1⁄2 x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
100g mature cheddar, grated
1. For the rarebit, melt the butter in a pan; stir in the flour until bubbling. Gradually whisk in the porter; boil for a few minutes. Take off the heat and transfer to a bowl; cool. Beat in the remaining ingredients.
2. Slice each chicken breast horizontally, leaving one side attached so it opens up like a book. Spoon some rarebit into the centre, then fold the meat over again so the breasts resemble their original shape. Seal the opening shut with cocktail sticks.
3. Wrap each breast in buttered foil; grill on a hot barbecue for 30 minutes, until cooked through. Unwrap and grill for 1 minute on the barbecue, skin-side down.
Typical values per serving: