INGREDIENTS

  • 4chicken scallops
  • salt and pepper
  • 4 tablespoons fresh whole wheat bread crumbs
  • 2 tablespoons pecans , chopped
  • 5 spring onions , finely chopped
  • 2 garlic cloves , peeled and crushed
  • 1 small red pepper, finely chopped
  • 2 teaspoons lemon juice
  • 1 lemon
  • 2 teaspoons butter , melted

    • For the sauce

  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 150 ml milk
  • 6 tablespoons dry white wine
  • 4 tablespoons soft blue cheese , crumbled
  • 2 tablespoons pecans , chopped
  • 4 tablespoons fresh watercress , chopped
  • 4 tablespoons plain yogurt
  • lemon wedges , to garnish
  • watercress , to garnish

DIRECTIONS

  1. Pound the chicken to 6 mm in thickness.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 pickets, pressing in with the back of a spoon.
  3. Cook in a pan until the chicken is cooked through.
  4. Meanwhile, 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 the boil until the sauce thickens.
  5. Add the cheese, pecans, watercress and yoghurt, 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.