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Breast of Chicken with Spinach and St.Illtud Cheese

Ingredients (for four people) (U.K.measures)

• Four Chicken Breasts

• Four ounces of fresh Leaf Spinach (cooked)

• Four ounces of St.Illtuds Cheese (or a similar crumbly garlic & herb

flavoured cheese)

• Two pints of Chicken Stock

• Half a pint of Double Cream

• A measure of Welsh Whisky (or similar)

• Four Sprigs of Mint

Method

Beat out the Chicken Breasts, and spread each one with equal amounts

of spinach. Crumble the Cheese over the spinach, roll up the breast,

and wrap individually in cling film.Poach the Chicken parcels in the stock

for about 30 minutes (until cooked), then remove and keep warm (do not

remove the cling film yet).Reduce the stock until it becomes like

a syrup, then add the Cream, and reduce by half. Unwrap the chicken and

arrange each on a plate in overlapping slices.Add the whisky to the

sauce, flame, and pour over the chicken.Garnish with the mint sprigs.