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Starter Main Course Dessert

     Recipies  from Sutton Coldfield

Cheshire Chicken

4 chicken breats fillets, skinned, 8 large spinach leaves, trimmed

100g Blue Cheshire cheese, 25g flour 1 egg, beaten

100g fresh wholemeal breadcrumbs, toastet

How to prepare

Place the chicken breats fillets between 2 sheets of non- stick baking paper and flatten with a rolling pin. 

Blanch the spinach leaves in boiling water for a few second.

Cut the cheese into four fingers and wrap in the spinach leaves. Place in the centre of the chicken fillets and fold up like an envelope, secure with wooden cocktail sticks and chill for 15 minutes.Coat the parcels in flour, beaten egg and breadcrumbs. Place on a greased baking sheet and bake at 200C(400F) mark 6 for 40 minutes. Serve with carrots and mange-tout.