Roquefort-stuffed chicken with pea purée
Wrapping chicken thighs in Parma ham is a simple way of tarting up a cheaper cut of meat
Difficulty and servings
Serves 6
Preparation and cooking times
45 minutes
- Heat the oven to 200C/fan 180C/gas 6. Lay the thighs flat on a board. Divide the cheese between them then roll up, tucking in any extra bits of chicken to keep in the cheese. Wrap each thigh with a slice of Parma ham to make a parcel and sit on a baking tray, seam side down, and with the ends tucked underneath. Roast for 40 minutes or until until they are cooked through and Parma ham is crisp.
- Meanwhile, put a knob of butter in a pan, add the peas and stock and simmer for 3 minutes. Whizz with a hand blender to a purée (it won't be completely smooth). This can be reheated just before serving.
- Serve two thighs per person with some pea purée on the side.
Per serving
358 kcalories, protein 47.2g, carbohydrate 8.1g, fat 15.4 g, saturated fat 7.5g, fibre 4.4g, salt 2.55 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9707/
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Ingredients
- 12 small or 6 large skinless chicken thigh fillets
- 100g Roquefort or other blue cheese, crumbled
- 12 slices Parma ham
- butter
- 500g frozen peas
- 200ml chicken stock
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Difficulty and servings
Serves 6
Preparation and cooking times
45 minutes
Ingredients
- 12 small or 6 large skinless chicken thigh fillets
- 100g Roquefort or other blue cheese, crumbled
- 12 slices Parma ham
- butter
- 500g frozen peas
- 200ml chicken stock
Per serving
358 kcalories, protein 47.2g, carbohydrate 8.1g, fat 15.4 g, saturated fat 7.5g, fibre 4.4g, salt 2.55 g
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03 April 2009
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