Roquefort-stuffed chicken with pea purée recipe
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Immersion blender
- Oven
- Stove
- Baking sheet
- Saucepan
- Cutting board
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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