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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/9707/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
There's no need to serve a plain boiled carrot when you've got this recipe up your sleeve
9
ratings
Combine portion control with a stylish look to your plate with these clever individual potato dishes
0
ratings
Get the free BBC Good Food app
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
03 April 2009
Jo rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 December 2010
Daniellea rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 October 2012
cowen84 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.