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Roquefort Stuffed Chicken With Pea Puree

Holiday.Cook's picture
Ingredients
  Skinless chicken thigh fillet 6 Large (Or 12 Small Ones)
  Roquefort/Other blue cheese 100 Gram, crumbled
  Parma ham slice 12
  Butter 3 Tablespoon
  Frozen peas 500 Gram
  Chicken stock 200 Milliliter
Directions

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 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 puree (it won't be completely smooth).
This can be reheated just before serving.
Serve two thighs per person with some pea puree and the dauphinoise and carrots on the side.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Pea
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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