Photo: Lily Banse
Roquefort-stuffed chicken with pea purée
6 ingredients
Serves 6
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Wrapping chicken thighs in Parma ham is a simple way of tarting up a cheaper cut of meat
Estimated Nutrition (whole recipe, rough)
671
Calories
68g
Protein
38g
Fat
12g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Pea | 1/2 cup (72g) | 62 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 small or 6 large skinless chicken thigh fillets
- 100g Roquefort or other blue cheese, crumbled
- 12 slices Parma ham
- butter
- 500g frozen peas
- 200ml chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes