Foodie - Walnut Chicken with Blue Cheese Sauce Recipe | Abel & Cole
Foodie - Walnut Chicken with Blue Cheese Sauce
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Prep: 15 mins
Cook: 30 mins
This is one cracker of a dish. Walnut crusted high welfare Devonshire chicken served with rainbow chips and a moreish Perl Las blue cheese sauce.
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852 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 carrots
  • 2 parsnips
  • A handful of rosemary, leaves only
  • A 35g bag of walnut halves
  • 1 tbsp plain flour
  • A 250g pack of chicken breast mini fillets
  • 2 shallots
  • ½ x 150g pack of Perl Las
  • A 227g pot of single cream
From your kitchen
  • 1 tbsp + 1 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of baking trays
  • Bowl
  • Plate
  • Baking paper
  • Small pan
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Trim the carrots and parsnips. Cut into quarters lengthways. If the parsnips are large you may need to cut them in half again. Finely chop the rosemary leaves.

  • 2.

    Tumble the veg onto a baking tray. Drizzle over ½ tbsp oil. Scatter over half the rosemary leaves. Season the veg. Slide into the oven and roast for 30 mins.

  • 3.

    Line a baking tray with baking paper. Finely chop the walnut halves. Tip them into a bowl with 1 tbsp flour. Season generously and add the remaining chopped rosemary leaves. Put the chicken mini fillets on a plate. Drizzle over ½ tbsp oil.

  • 4.

    Put an oiled chicken mini fillet in the bowl of walnut mix. Toss to coat. Place on the baking tray. Repeat with the remaining chicken fillets. Scatter any of the leftover walnut coating onto the tray.

  • 5.

    Slide the chicken into the oven, on a shelf above the veg. Bake for 15 mins. Any small chicken pieces will take less time, so after 10 mins insert a skewer into the smaller pieces. The flesh should be white and any juices clear. Pop the cooked chicken onto a plate on the bottom of the oven while the rest cook.

  • 6.

    While the chicken cooks, peel and finely chop the shallots. Heat a small pan over a medium heat. Add 1 tsp oil and the shallots. Cook for 3 mins till just soft.

  • 7.

    Crumble half the pack of Perl Las cheese. Add the crumbled cheese and cream to the pan. Cook and stir over a low heat for 2-3 mins till hot and melted. Serve the walnut chicken with the roasted veggies, any extra walnut coating and the Perl Las sauce.

  • Tip

    Easy cheesey
    Use your leftover Perl Las cheese for the ultimate cheese on toast. Crumble on top of toasted sourdough. Scatter over some crushed walnuts and drizzle on some honey. Grill for 2-3 mins till bubbling.