Parma ham and spinach stilton roulade served with minted ve

4 servings

Ingredients

Quantity Ingredient
4 125 g; (4oz) boneless
; chicken breasts
125 grams Stilton; chopped (4oz)
8 slices Parma ham
570 millilitres Moilly prat; (1 pint)
125 grams Butter; (4oz)
290 millilitres Double cream; (1/2 pint)
225 grams Baby spinach; (8oz)
Fresh tarragon
50 grams Butter; (2oz)
50 grams Shallots; finely chopped
; (2oz)
2 Thinly sliced garlic cloves
125 grams Fresh broad beans; skinned or fresh
; peas, shelled (4oz)
125 grams Asparagus tips or french beans; cut in diagonals
; (4oz)
125 grams Baby carrots; (4oz)
2 tablespoons Chopped fresh mint
1 tablespoon Caster sugar
1 tablespoon Grainy mustard
1 tablespoon White wine vinegar

Directions

MINTED VEGETABLES

Preheat oven to 200øC/400øF/gas mark 6.

Cut a deep pocket in the chicken breasts. Melt the butter, add baby spinach and allow to wilt for a few minutes. Add the roughly chopped Stilton, stir to incorporate into the spinach and butter mixture. Cool and place in the pockets of chicken. Wrap a slice of Parma ham around each breast and place in ovenproof dish. Season, adding moilly prat. Cook for 25 minutes.

For the vegetables: Melt the butter in a large saucepan and add the shallots and garlic. Cook for 5 minutes, then add the vegetables, sugar and 50ml of water. Bring to the boil, cover and cook for about 5 minutes or until vegetables are tender and the liquid becomes syrupy. Toss the hot vegetables with chopped mint, mustard and vinegar and season well. Serve immediately, garnished with the mint sprigs.

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