Roquefort-stuffed chicken with pea purée recipe | olivemagazine
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...
Ingredients
- 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
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