4 boneless chicken breasts, skin on
150g Gorgonzola cheese, cut into 4 slices
4 tsp olive oil
16 sage OR basil leaves
15g unsalted butter
4 Cox's apples, cored and sliced into thick rings
16 walnut halves
4 tbsp brandy
1/2 tsp sugar
350g Spinach, wilted
Loosen the skin on each chicken breast and lay a slice of Gorgonzola underneath. Brush with a little oil and roast for 25-30 minutes.
While cooking, heat the remaining oil in a frying pan over a medium heat and fry the sage or basil leaves for 20 seconds and drain on kitchen paper.
Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute, remove to a plate and keep warm.
Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
Serve the chicken sliced on top of the spinach with the apples, sage or basil leaves, walnuts and sauce.
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