Dragon's Breath Chicken with a Tart Rhubarb-Ginger Chutney

For the chicken:
4 chicken breasts, skin on
4 oz Dragon’s Breath Blue Cheese*
2 Tbsp chopped chives
Salt, freshly ground black pepper.

For the chutney:
1-1/2   cups diced fresh rhubarb
30 g fresh ginger, peeled and minced
1/2   cup sugar

Directions
Three days ahead: Mix the rhubarb, ginger and sugar together. Leave at room temperature for three days, stirring twice a day. Then put into a heavy bottomed pot and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. DO NOT SCORCH! Serve warm, though it will keep in the refrigerator for up to two weeks.

Divide the cheese and chives into four. Using a boning knife, cut a deep slit in the chicken breasts (from the wing bone end). Stuff the cheese and chives into the chicken. Try to ensure that the slit can be closed completely. Sprinkle the chicken breasts with salt and pepper and roast (skin up) 12-15 minutes in a 400 degree F oven (until just done). Slice each breast into 3 and place immediately on a plate with the warm chutney. Accompany with grilled vegetables and a creamy herbed polenta.

*Dragon’s Breath Blue Cheese is a Nova Scotian cheese made by Willem van der Hoek (That Dutchman’s Farm) in Economy, Nova Scotia .