| 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 |
sl |
Parma ham |
| 570 |
ml |
Moilly prat; (1 pint) |
| 125 |
g |
Butter; (4oz) |
| 290 |
ml |
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 |
tb |
Chopped fresh mint |
| 1 |
tb |
Caster sugar |
| 1 |
tb |
Grainy mustard |
| 1 |
tb |
White wine vinegar |
INSTRUCTIONS
MINTED VEGETABLES
Preheat oven to 200°C/400°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.
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