Overall timing 45 minutes
Freezing Not suitable
ingredients
serves 6
6 Large chicken breasts
Salt and pepper
2 tsp Made mustard
6 Thin slices of Derby cheese
6 Thin streaky bacon rashers
Plain flour
2 oz (50 g) Butter
2 tbsp Oil
1 1/4 cups Light ale
12 Stoned green olives
method
1. Remove skin and bones from chicken breasts. Season underside of chicken breasts and spread with mustard, then place a slice of cheese on each. Roll up and wrap a rasher of bacon around. Tie rolls firmly with string and coat lightly in flour.
2. Heat butter and oil in flameproof casserole. Lightly brown chicken rolls all over. Add beer, taking care that it does not fill more than half the casserole. Add more seasoning if required. Cover and simmer for 10 minutes.
3. Meanwhile, scald olives in boiling water. Drain well and add to casserole. Cover and simmer for 10 minutes more. Carefully remove string from chicken rolls and serve with rice or potatoes.
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