Recipe for Parma Ham and Spinach Stilton Roulade Served with Minted Ve 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
4 x 125 g, (4oz) boneless chicken breasts
125 gm Stilton, chopped (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
----------------- MINTED VEGETABLES ----------------
50 gm Butter, (2oz)
50 gm Shallots, finely chopped (2oz)
2 x Thinly sliced garlic cloves
125 gm Fresh broad beans, skinned or fresh peas, shelled (4oz)
125 gm Asparagus tips or french beans, cut in diagonals (4oz)
125 gm Baby carrots, (4oz)
2 tbl Chopped fresh mint
1 tbl Caster sugar
1 tbl Grainy mustard
Instructions:
Instructions: Preheat oven to 200 C/400 F/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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Parma Ham and Spicy Apricots   ::   Parma Ham Tomato and Avocado Salad   ...