Parma Ham And Spinach Stilton Roulade Served With Minted

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	French	New, Superchefs	4	Servings

INGREDIENTS

4		125 g, 4oz boneless
		chicken breasts
125	g	Stilton, chopped 4oz
8		Parma ham
570		Moilly prat, 1 pint
125	g	Butter, 4oz
290		Double cream, 1/2 pint
225	g	Baby spinach, 8oz
		Fresh tarragon
50	g	Butter, 2oz
50	g	Shallots, finely chopped
		2oz
2		Thinly sliced garlic cloves
125	g	Fresh broad beans, skinned
		or fresh
		peas shelled 4oz
125	g	Asparagus tips or french
		beans cut in diagonals
		4oz
125	g	Baby carrots, 4oz
2	T	Chopped fresh mint
1	T	Caster sugar
1	T	Grainy mustard
1	T	White wine vinegar

INSTRUCTIONS

Preheat oven to 200Ã¸C/400Ã¸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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 841 Calories From Fat: 406 Total Fat: 46g Cholesterol: 309.3mg Sodium: 528.9mg Potassium: 1700.7mg Carbohydrates: 25.8g Fiber: 7.9g Sugar: 6.4g Protein: 79.8g