Roquefort Stuffed Chicken With Pea Puree Recipe
Ingredients
| Skinless chicken thigh fillets 12 small or 6 large | ||
| Roquefort or other blue cheese 100 g, crumbled | ||
| Parma ham slice | 12 | |
| Butter | ||
| 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.
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.
Chef
