Chicken Topped with Blue Cheese and Mango Chutney

cook 10 mins
  • 4 chicken breasts, each about 125 g (4 oz)
  • 1 tablespoon olive oil
  • 4 slices Gorgonzola cheese, each about 25 g (1 oz)
  • 4 generous tablespoons mango chutney
  • salt and pepper
  • salad, to serve
  • Put the chicken breasts between 2 sheets of clingfilm and beat them with a rolling pin until almost doubled in size and halved in thickness. Season with salt and pepper.
  • Brush the chicken breasts with oil and cook, turning once, in a preheated griddle pan for 7–8 minutes or until golden and cooked through.
  • Place on 4 warmed serving plates and top each with a slice of Gorgonzola and 1 tablespoon of mango chutney. Serve with a simple salad.
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