Chicken with blue cheese sauce and rice

Prepare ingredients: fine chopping onions; Finely chop parsley; desmigajar cheese and reserve; hit the chicken breasts to flatten a little book.

To prepare rice: in a pot, add half of the sunflower oil and pour the rice. Saute until almost translucent. Then add 1.5 cup boiling water for each cup of rice, add salt to taste, stir gently, cover and place over low heat for 20 minutes with toaster. At the end time, turn off heat and wait about 5 minutes.

Once ready, add the poppy seeds and set aside.

For the sauce: In a saucepan heat the butter and the remaining oil over medium heat, add the onion and cook for 3-4 mins, not browned.. Add milk, roquefort cheese and parsley; salpimentar.

Spice chicken breasts to taste (salt, pepper). In a hot frying pan, and cooking the chicken place for about half a minute on each side for sealing the surface. Cover the pan, lower the heat and thus leave 10 minutes (without opening the top (inside) round, or modify the fire).

Turn off heat and, without uncovering, leaving more than 10 minutes left to cook with steam has been accumulating the top (inside) round.

Cover with cheese sauce and serve with rice.