A slightly exotic combination of flavours that will bring freshness to your kitchen. I used to make it very often when I lived in the UK, it's a quick dinner idea that can satisfy even the most demanding palates. Cheshire cheese melts very easily, but since it's rather crumbly to start with it doesn't go chewy when melted. This dish works very well if served with rice.
You'll need:
one chicken breast
100g of Cheshire cheese, sliced (Lancanshire cheese also works well)
around a quarter of a pineapple (or half of a can), cut into pieces
tarragon
salt & pepper
olive oil
1. Cut the chicken breast into thin fillets. Season with tarragon, salt and freshly ground black pepper.
2. Warm up a pan and olive oil.
3. Fry the chicken on one side. Once you turn it to the other side, add sliced cheese and pineapple. Cover with a lid and fry for 2 more minutes, et voila!
Bon appétit!
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