Parma Ham And Spinach Stilton Roulade Served With Minted Ve Recipe

Login to Save

Ingredients

  • 4 x 125 g, (4oz) boneless chicken breasts
  • 125 gm Stilton, minced (4oz)
  • 8 slc Parma ham
  • 570 ml Moilly prat, (1 pint)
  • 125 gm Butter, (4oz)
  • 290 ml Double cream, (1/2 pint)
  • 225 gm Baby spinach, (8oz)
  •     Fresh tarragon
  • 50 gm Butter, (2oz)
  • 50 gm Shallots, finely minced (2oz)
  • 2 x Thinly sliced garlic cloves
  • 125 gm Fresh broad beans, skinned or possibly fresh peas, shelled (4oz)
  • 125 gm Asparagus tips or possibly french beans, cut in diagonals (4oz)
  • 125 gm Baby carrots, (4oz)
  • 2 Tbsp. Minced fresh mint
  • 1 Tbsp. Caster sugar
  • 1 Tbsp. Grainy mustard
  • 1 Tbsp. White wine vinegar

Description

Preheat Oven To 200 C/400 F/gas Mark 6. Cut A Deep Pocket In The Chicken Breasts. Heat The Butter, Add In Baby Spinach And Allow To Wilt For A Few Min. Add In The Roughly Minced…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

Back to top