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Roquefort-stuffed chicken with pea purée
Published: December 19, 2014 at 2:30 PM
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serves 6
Easy
Total time: 45 mins
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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.
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Ingredients
Nutrition
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12 small or 6 large skinless chicken thigh fillets
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100g roquefort or blue cheese
crumbled
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12 slices parma ham
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butter
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500g frozen peas
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200ml chicken stock
Nutrition: per serving
- kcal358
- fat15.4g
- saturates0g
- carbs8.1g
- sugars0g
- fibre4.4g
- protein47.2g
- salt2.55g
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Method
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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.
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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.
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step 3
Serve two thighs per person with some pea purée.
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