Chicken Pinwheels

4 boneless chicken breasts
salt
freshly ground black pepper leaves from sprig of thyme
2 tablespoons snipped chives
juice of 1 lemon
2 cloves garlic, peeled and crushed
100 g/4 oz chicken livers, trimmed and washed
polyunsaturated margarine
Stilton sauce:
175 g/6 oz blue Brie, rind removed
300 ml/1/2 pint Quark
150 inIPti pint soured cream
11/2 tablespoons red wine vinegar
1/2 yellow pepper, cored, deseeded and very
finely chopped
1/2 red pepper, cored, deseeded and very finely
chopped
salt
freshly ground black paper
Garnish:
snipped chives
coriander sprigs

Place each chicken breast between 2 pieces of greaseproof paper. Bear to flatten slightly with a rolling pin. Season the breasts with salt and pepper. Sprinkle each with thyme leaves, chives, lemon juice and garlic. Spread about 25g/l oz of chicken livers on each breast, leaving a gap of about 1 cm/Vainch around the perimeter of the chicken breast. Roll up and spread the outsides with a little margarine, then wrap the breasts tightly in foil. Steam over boiling water for 40 minutes. Leave until completely cold.

To make the sauce, blend the blue Brie, Quark, soured cream and vinegar in a food processor or blender. Stir in half of the chopped peppers and season well with salt and pepper. Unwrap the chicken rolls and add any chicken juices to the sauce, stirring well.

Pour the sauce on to 4 individual plates. Slice the chicken rolls and arrange on the sauce. Sprinkle on the remaining peppers. Garnish with chives and coriander sprigs.

SERVES 4