Parma Ham and Spinach Stilton Roulade Served with Minted Vegetables
Author: Kitchens
  • 4 125 g (4 ounce) boneless chicken breasts
  • 125 gram Stilton; chopped (4 ounces)
  • 8 slices Parma ham
  • 570 milliliter noilly prat; (1 pint)
  • 125 gram butter; (4oz)
  • 290 milliliter double cream; (1/2 pint)
  • 225 gram baby spinach; (8 ounces)
  • fresh tarragon
  • Minted Vegetables:
  • 50 grams butter; (2 ounces)
  • 50 grams shallots; finely chopped (2 ounces)
  • 2 thinly sliced cloves garlic
  • 125 gram fresh broad beans; skinned or fresh - peas, shelled (4oz)
  • 125 gram asparagus tips or French beans; cut in diagonals (4oz)
  • 125 gram baby carrots; (4 ounces)
  • 2 Tablespoons chopped fresh mint
  • 1 Tablespoon caster sugar
  • 1 Tablespoon grainy mustard
  • 1 Tablespoon white wine vinegar
  1. Preheat oven to 200 degrees C/400 degrees F/gas mark 6.
  2. 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.
  3. 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.
Recipe by Recipes at