Blue Cheese-Stuffed Chicken Breasts With Mushroom Risotto And Baby Pears

• 4 None chicken breasts (about 1/4 lb each), deep pocket cut in the centre of each
• 1/2 cup blue cheese, crumbled
• 8 None sage leaves
• 4 slices bacon
• 2-3 tbsp olive oil
• 1/2 lb button mushrooms, halved
• 1 cup risotto rice
• 1/3 cup dry white wine
• 2 cups chicken stock
• 2 sprigs fresh thyme, chopped
• 2 sprigs fresh basil, chopped
• 4 tbsp butter
• 4 None baby pears, halved
• 1/4 cup heavy cream
• 1 tbsp cranberry sauce
• None None Fresh herbs, for garnish

1. Preheat the oven to 325u0b0F. Stuff the chicken pockets with the cheese and sage and wrap with bacon.
2. Heat the oil in a roasting pan and sear the chicken parcels until the bacon is crispy. Season with salt and black pepper. Add the mushrooms and saute for 5 mins. Add the rice and saute for 2 mins. Add the wine, stock, thyme and basil. Roast in the oven for 20 mins.
3. Melt the butter in a frying pan and saute the pears for 2 mins. Add the cream to the risotto and bring to the boil on the stove top. Spoon the risotto and chicken on to plates. Add the pears and top with the cranberry sauce. Garnish with fresh herbs.

chicken breasts, blue cheese, sage, bacon, olive oil, button mushrooms, risotto rice, white wine, chicken stock, thyme, basil, butter, baby pears, heavy cream, cranberry sauce, fresh herbs

Taken from recipes-plus.com/api/v2.0/recipes/16346 (may not work)