Roquefort Stuffed Chicken With Pea Puree
|Skinless chicken thigh fillet||6 Large (Or 12 Small Ones)|
|Roquefort/Other blue cheese||100 Gram, crumbled|
|Parma ham slice||12|
|Frozen peas||500 Gram|
|Chicken stock||200 Milliliter|
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.