This free blue cheese chicken recipe is made with full-cream Greek yoghurt instead of cream but still tastes just as creamy… The blue cheese complements the flavour of the chicken.


6 chicken breast fillets, cut into small cubes
45ml olive oil
salt and freshly ground black pepper
1 tsp garlic, crushed
200ml white wine
200ml chicken stock
3 sprigs fresh rosemary
1 cup full-cream Greek yoghurt
20ml corn flour
120g blue cheese, crumbled

  • Heat the oil in a saucepan, lightly brown the chicken pieces, season with salt and pepper and remove from saucepan.
  • Stir-fry the crushed garlic, add the wine and stock to the pan.
  • Add the rosemary and bring the to the boil and allow to simmer until the sauce is reduced by two-thirds.
  • Remove the rosemary sprigs.
  • Blend about 30ml yoghurt with the corn flour to make a paste, mix with the remaining yoghurt and set aside.
  • Return the chicken pieces to the saucepan add the yoghurt mixture and blue cheese.
  • Heat slowly until the sauce just comes to the boil, the chicken is done and the cheese has melted. Season if needed.
  • Serve with baked potatoes, pasta or rice and a little extra crumbled blue cheese on top to garnish.
Cooking Tip:
Be careful not to over cook the chicken breasts this will dry them out. Cook them until the meat just turns white. 

Serves 4 - 6  


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