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

Nutrition: per serving

  • kcal358
  • fat15.4g
  • saturates0g
  • carbs8.1g
  • sugars0g
  • fibre4.4g
  • protein47.2g
  • salt2.55g

Method

  • 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.

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