Roquefort-stuffed chicken with pea purée

  • serves 6
  • Easy

Chicken thigh fillets are a really great-value ingredient but it's easy to posh them up for a dinner party. Here they are stuffed with creamy roquefort cheese then wrapped in parma ham and baked until golden.



  • skinless chicken thigh fillets 12 small or 6 large
  • roquefort or blue cheese 100g, crumbled
  • parma ham 12 slices
  • butter
  • frozen peas 500g
  • chicken stock 200ml


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Serve two thighs per person with some pea purée.

Nutritional Information

  • Kcals 358
  • Carbs 8.1g
  • Protein 47.2g
  • Fat 15.4g
  • Salt 2.55g
  • Fibre 4.4g