How to Serve:
- mainly used in dressings, dips, and meat sauces
- great to melt on steaks and meat dishes
- excellent to top on pizza, pasta, and tossed in salads
- fantastic filling to pastries such as quiches, pies, and tarts
Wine pairing: dry red wine, sparkling wine, Bordeaux red
Cheese platter: figs, nuts, crusty bread, dried fruit, apples, pears
Cheeseboard: Brie - Roquefort - Black Jack Cheddar
Roquefort-stuffed Chicken Breast & its Salad
3 slices free-range chicken breast
Roquefort cheese slices
1 tsp parsley, chopped
1/4 pc onion, minced
1 tsp oil
Mixed salad greens of choice
Cut the chicken at the edge on the side along the entire length to create a pocket.
Cut Roquefort into strips and insert inside the chicken pocket.
Rub a bit of salt and pepper on the same pocket to season.
Sprinkle with chopped parsley.
Close the pocket with a kitchen string or toothpicks.
Sauté minced onion in a pan until translucent.
Add the stuffed chicken breast and brown on each side.
Reduce heat and cook covered for 5 minutes or until it is thoroughly cooked on the inside with the cheese melting.
Prepare the salad by tossing all ingredients.
Serve the pair immediately and enjoy!
Unpasteurized sheep's milk, cheese culture, Penicillium roqueforti, rennet, salt.
*Allergen information: contains milk
Aside from being a great source of calcium and protein, it is also rich in vitamins B5, B2, B6, and B12 and minerals phosphorus, selenium, and zinc. These nutrients help build up good health particularly bone and teeth health and immunity. Roquefort also contains anti-inflammatory compounds and anti-cellulite properties. This cheese is a great addition to the diet.
Storage: Wrap in aluminum foil then in a container and refrigerate.
Shelf Life: 2 weeks refrigerated