Ingredients 1 large free range chicken breast
1 tbsp butter
¼ cup blue cheese
½ tsp dried thyme
½ tbsp lemon juice
¼ tsp paprika
For the vegetables in capsicum sauce 1 small red pepper, halved, seeds taken out
1 garlic clove
1 tbsp tomato puree
1 tbsp lemon juice
100 g broccoli, cut into florets
100 g cauliflower, cut into florets
1 tbsp flaked almonds, toasted
Method For the vegetables
Preheat the oven grill and place the capsicum on foil with the skin side up.
Grill until the skin is black all over and remove from grill and put Glad Wrap over it.
Leave until cool, and then peel off and discard the blackened skin.
Meanwhile slice the shallot (or onion) and put them in a saucepan. JUST cover them with boiling water and simmer with the lid on for about 5 minutes.
Add the garlic, tomato puree and the lemon juice to the onion and the remaining water.
Chop the flesh of the now cooled capsicum and add to the onion mixture. Simmer for 10 minutes, covered.
Allow this to cool.
Blend this mixture until it is a course texture.
Meanwhile cook the broccoli and cauliflower for about 5 - 10 minutes (I cut the cauli a bit smaller as it takes longer to cook).
Reheat the sauce and add some pepper.
Put the vegetables on your serving plates and pour the sauce over.
Scatter the almonds over the top and serve with the blue cheese chicken breasts.
For the blue cheese chicken
Preheat the oven to 220°/200° fan forced.
Mix half the butter, thyme and crumbled blue cheese in a small bowl. Add some pepper.
Slit a horizontal line through the thickest part of the chicken breast (I find free range ones are thicker and therefore easier).
Do not cut all the way through the chicken or the filling will seep out.
Stuff the blue cheese mixture into the pocket of the chicken -this is best done with fingers or a small spoon.
Season with salt and pepper if desired, and bake for 15 minutes.
Meanwhile, melt the remaining butter, stir in the lemon juice and paprika.
Turn the chicken and brush with this mixture, and bake a further 15 minutes or until the chicken is just cooked through - do not overcook.
Slice pieces off the chicken and serve.
Serve with the red capsicum sauce vegetables on the side