Recipe - Parma Ham And Spinach Stilton Roulade Served With Minted Ve

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; (One half pint)
225 g Baby spinach; (8oz)
Fresh tarragon

MINTED VEGETABLES
50 g Butter; (2oz)
50 g Shallots; finely chopped
; (2oz)
2 Thinly cut or sliced up 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 tablespoon Chopped fresh mint
1 tablespoon Caster sugar
1 tablespoon Grainy mustard
1 tablespoon White wine vinegar

Preheat oven to 200øC/400øF/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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